Both of the twins have been home the last two days and wanting muffins. Yesterday, I made Orange Bran Muffins. This morning it was Lemon Muffins made from a Cake Mix.
I made half just lemon and added blueberries to the rest. Try using different flavors of pudding mix, fruits and nuts, to make your favorite combinations or create something new. They are easy to make and great to eat. My older twin didn’t even let them cool down before grabbing two and taking huge bites. Enjoy!
Lemon Cake Mix Muffins
- 1 traditional yellow cake mix
- 1 3 oz box lemon pudding mix
- 1 teaspoon baking soda
- 3 eggs
- 1 cup Daisy Sour Cream
- 3 Tablespoons juice from Sunkist Lemon
- 2 Tablespoons oil
- zest of one lemon
- 1 to 1 1/2 cups fruit of choice, optional
Put cake mix, pudding mix and baking soda in bowl, stir. Add eggs, sour cream, lemon juice, oil and zest. Use mixer to thoroughly incorporate, about 2 minutes. Batter is thick. Fold in fruit, if desired. Let sit while oven preheats to 375 degrees F. Line muffin pan with papers or grease, Homemade Cake Release. Fill muffin tins 1/2 to 2/3 full. Cook in preheated oven 12 to 14 minutes or until done and toothpick inserted comes out clean. Cool on rack. Enjoy!
