I think monkey bread might make it to Open Sew in July.....that is if I make it to open sew in July.
These cupcakes are a great treat for after school snacks, served at meetings, or enjoyed as a dessert!
CHOCOLATE PEANUT BUTTER CUPCAKES
1 pkg chocolate cake mix
1 1/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
24 miniature peanut butter cups
Mix first five ingredients together. Fill muffin cups 1/2 full. Press peanut butter cup in center of batter. Cover it with one tablespoon of batter. Bake at 350 degrees for 18-22 minutes. Frosting with tub of chocolate frosting that has had 1/3 cup peanut butter stirred in.
I heard that the butter on a stick, wasn't an entire stick of butter, only 1/2 a stick. Still doesn't make it sound any yummier to me!
This muffin recipe is quick and easy. It is a Weight Watchers' recipe.
CAKE MIX MUFFINS
Original recipe: Blend in one can of pumpkin with one box of dry cake mix. Stir until well blended. If you want a lighter muffin add 1/2 cup water. Bake at 350 degrees for 20-25 minutes.
*You can use any flavored cake mix. Carrot, yellow, and spice are really delicious! You can even use a chocolate cake mix...and add chocolate chips if you like!
My favorite is the butter pecan cake mix, a can of pumpkin, 1/2 cup raisins (plumped in 2/3 cup boiling water), 1/2 cup oatmeal, and 1/4 cup chopped pecans. Blend all together - including the water from the raisins. Very moist and flavorful!
**Have fun creating your own muffin varieties with different cake mixes and different muffin ingredients!**
It's a good idea to refrigerate these muffins since they are sooooo moist. Otherwise, if you leave them on the counter, they will spoil quickly.
Sounds delish!! I'll have to try it soon.