Wednesday, January 28, 2009

Poppyseed Muffins

I got these from a mission companion. They are TOO good and make me wish I had those gigantic muffin forms!

Preheat: 375*
Group: Breads

Yellow cake mix
6 oz. Instant butterscotch pudding
2 Tablespoons Poppy seeds
1 Cup Oil
4 Eggs
1 1/4 Cup Water
Cinnamon Sugar

1. Mix all ingredients except cinnamon sugar. Mix it just like you would if you were making cake.

2. Grease cupcake pans; coat each cup with cinnamon sugar. You can use butter, margarine or shortening. The coating of cinnamon sugar is divine. :)

3. Bake at 375* until baked. Notice there is no amount of time to bake! Pay attention to how long you should bake cupcakes (based on what the cake mix box says) and use the timer for the shorter of the time range. Test your muffins' doneness by poking with a toothpick. You can eat these while warm, but my bias is to let them cool completely. Or eat one while warm, one while cooled--but save at least one until the next day. Mmm.

No comments:

Post a Comment