Total Time
35mins
Prep 15 mins
Cook 20 mins

My kids like this cake recipe, so I make it in muffin tins. It's a modified Betty Crocker recipe (I accidentally forgot shortening which the recipe originally called for, but the muffins turned out delicious anyway!)

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Grease or paper line 24 muffin tins.
  3. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
  4. Beat on high speed, scraping bowl occasionally, 3 minutes.
  5. Pour into muffin tins.
  6. Bake until golden brown and center is firm, about 20-25 minutes.
  7. Cool on wire rack.
  8. Frost if desired, but we like them plain!
  9. Makes 24 muffins.
Most Helpful

These muffins were AMAZING. So good! I halved the recipe, and got 9 muffins with muffin tops. In addition, I used 3/4 cup AP flour and 1/2 cup WW flour. I also added in about 3 tbsps butterscotch chips. Be sure to grease the muffin cups very well because these stick. So delicious! I will definetly make these again.

I Can't Believe It's Healthy November 03, 2009

I can't believe I've never rated these. These are great low-fat muffins. I use white whole wheat flour and cut the sugar back to 1 and 1/2 cups. Thanks pamw.

Cookie16 January 21, 2008

THESE ARE SOOOO GOOOOD! I used half brown sugar and half white sugar. Very moist and sweet! Next time I will cut back on the sugar in an attempt to make them healthier, and I'm sure they'll be just as good! I also used white wheat flour. Best muffins I've ever made, hands down.

starlight17_12979236 February 18, 2011