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T&T Melt in Your Mouth Muffins




Source of Recipe


Posted by LuAnn for CNC. Source: Adapted from the Westminster Presbyterian Church Cookbook, a local fund-raising cookbook.


Recipe Introduction


These wonderful little “Melt-in-Your-Mouth Muffins” really do! They can easily double as a delectable dessert.


List of Ingredients




1 18.25-ounce (2 layer) yellow cake milx
1 1/3 cups water
3 eggs
1/3 cup oil

1 stick butter (do not substitute margarine), melted (1/2 cup)
1 cup sugar
1 1/2 teaspoons cinnamon


Recipe



Preheat the oven to 350 degrees. Lightly spray 24 regular size muffin cups with non-stick vegetable oil coating; set aside.

In an electric mixer bowl, combine the the cake mix, water eggs and oil; blend on low speed until moistened; beat at medium speed for 2 minutes.

Using a small ice cream scoop, divide the batter evenly between 24 muffin cups. (Do not use paper baking cups). Bake in the preheated oven for 18 to 21 minutes, or until the muffins test done (ie. a toothpick inserted in the center of a muffin comes out clean). Place the muffin pans on racks to cool for several minutes before carefully removing the muffins to racks to cool completely.

Meanwhile, melt the butter; set aside. In a separate small bowl, combine the sugar and cinnamon. Roll the cooled muffins first in the melted butter, then in the sugar-cinnamon mixture, coating all sides. (If necessary, prepare additional melted butter and sugar- cinnamon mixture).

YIELD: 2 dozen muffins