Have a spare cake mix just screaming to be used? I did. As I’ve said before, I have no shame in using a cake mix. Don’t get me wrong, I enjoy “from scratch” baking too. So the other morning I had some spare time before I woke the house up and threw these together. The recipe is extremely easy and yields a tasty breakfast option. You can mix and match for flavors too, but I went with the kids favorite, chocolate chip. Here is the base recipe…
Cake Mix Muffins (Chocolate Chip)
- 1 box yellow cake mix
- 1 (4 serving) box instant vanilla pudding
- 3/4 cup water
- 3 eggs, lightly beaten
- 1/4 cup applesauce
- 1/4 cup oil, vegetable or canola
- 1/4 tsp extract (vanilla or almond)
- 3/4 cup chocolate chips (I used mini)
Pre-heat the oven to 350. Line 2 muffin pans with paper cups or use baking spray.
Combine all ingredients except for chocolate chips. Stir until moist then fold in chocolate chips. The batter will be lumpy, don’t over-stir. Fill muffin cups 3/4 full and bake 23 – 29 minutes. Note I filled the cups nearly full and it yielded 18 muffins. As you can see they don’t rise a lot, so I don’t think you can overfill them.
I hope you enjoy this shortcut recipe. The original recipe came from the book “101 Things To Do With A Cake Mix” by Stephanie Ashcraft and it was for a double chocolate chip muffin using a fudge cake mix and chocolate instant pudding.
It has been an exciting few weeks, to say the least. Ok, exaggerating completely. I have been MIA from my blog for several weeks. I hate that too. It has just been hectic and everyone in the family has been trading virus’. The most recent one knocked 4 of the 5 of us out for several days. Don’t get me wrong though, I haven’t starved my family, I just haven’t had the time or energy to photograph and post on the recipes. I have been experimenting with new dinner recipes too – but haven’t taken pictures and I don’t like to post without them. I am hoping now I will have a little more time to devote to this blog… and to the kitchen!
On to the reason I am typing now… I have had this weight watchers cookbook for over two years and scan these cookies quite often. I don’t do WW, I just prefer to purchase cookbooks that have nutritional values listed… and often these tend to be diet cookbooks. Here is the recipe taken directly from the Weight Watchers 20 Minute Recipes, Fall 2008 cookbook. The recipe is quite easy and it’s not a terrible choice for a chocolate treat, especially with this coming Monday… Valentine’s day (and I will save my opinion of this day, I am just not a fan). Taste you ask? I didn’t actually try one (shame, shame) but my daughter said they were really good. I like the fact that it is a rich cookie, but the richness is mellowed out by the white chocolate and the oatmeal.
Double Chocolate-Oatmeal Cookies
- 2 tablespoons butter, melted
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup uncooked regular oats
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- Dash of salt
- 1 ounce white chocolate, chopped (I used chips)
Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper (this is important)
In a large bowl combine the first five ingredients, beat until smooth.
Combine the oats, flour, baking powder and salt; add to butter mixture, stirring just until blended. Drop by rounded tablespoons 2 inches apart on parchment. Bake for 9 minutes or until cookie centers are almost done. Remove and cool for 1 minute on pan then transfer to wire rack to cool completely (or indulge in a warm one!)
Makes about 10 cookies
Per serving (1 cookie): Calories: 109, Fat: 4.3g, Sat Fat 2.4 g, Protein 2 g, Carbs 17g, Fiber 1.1g, WW Points (old) 2 points
*Update, thank you to Susitrvl at Mad for Mexican Food for calculating the WW points in the new system – they total 3 points!
This week’s post (yes, I am trying to keep up with the “post a week”) was last-minute, to say the least. I picked up a Good Housekeeping Cookbook, saw this recipe and thought it would be perfect for a cold, rainy holiday morning. Plus I knew I was going to dump on everyone and meet a friend at Starbuck’s for some “me” time.
The most complicated thing about these muffins was the shredding of fresh fruit. The actual recipe uses apple, but I only had one, and didn’t want to use it for this, so I used a pear… since I had three of those… I suppose any fruit would do. The recipe also called for walnuts – which someone apparently ate all of over the past few days. So I subbed some dry cranberries for the nuts. Needless to say, this recipe falls under the “adapted from” category as you will see my changes noted.
The muffin is moist, dense and filling (note 2 cups of oats!). Your options for fruit and nut combinations are nearly endless. So far, they have held up well and even my picky kids ate one without complaining that it tasted healthy. Make extra or freeze the leftovers for a quick, on the go breakfast!
Fruit & Oatmeal Breakfast Muffins
(adapted from Good Housekeeping’s Supermarket Diet Cookbook, Winter 2011)
- 2 cups oats, old-fashioned or quick cooking
- 1 1/4 cups all-purpose flour (160g)
- 1/2 cup light brown sugar, packed
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup buttermilk (I used lower fat)
- 2 T. vegetable oil
- 1 large egg, lightly beaten
- 1 cup shredded fresh fruit (1 large pear or apple will do)
- 1/2 cup walnuts, chopped (I used dried cranberries)
- 1 handful white chocolate chips
Pre-heat oven to 400 degrees. Grease 12 standard muffin-pan cups, or line with paper liners.
IN a large bowl, combine oats, flour, sugar, baking powder and soda, salt and cinnamon. Set aside.
In a medium bowl, with a fork, beat buttermilk, oil and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture and stir just until the flour mixture is moistened (the batter will be very thick). Stir in chopped nuts.
Spoon batter into prepared muffin pan and drop 5 or 6 white chocolate chips onto the top of each muffin. Bake for 23 to 25 minutes or until toothpick comes out clean. Mine actually took 21 minutes exactly. Remove pan and remove muffins immediately. Serve warm or freeze for a quick breakfast.
Calories: 210, 7 grams fat, 1 gram saturated fat, 33 grams carbs, 18mg cholesterol, 320mg sodium, 3 grams fiber, and 5 grams protien. – Note these are for the original recipe, it does not taking into account my changes, although I am sure it is close.