Saturday, September 24, 2011
Black Forest Muffin Cakes
Here's a fun recipe from Betty Crocker. With 5 ingredients, they are a cinch to whip up a batch.
1 box (1 lb 2.25 oz) Betty Crocker® double chocolate muffin mix
1 can (21 oz) cherry pie filling
1 egg shopping list
Frozen (thawed) whipped topping
12 maraschino cherries
1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
2. In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups.
3. Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with dollop of whipped topping and a cherry.
Recipe and picture are the property of Betty Crocker and can be viewed on their website at: http://www.grouprecipes.com/14513/black-forrest-muffin-cakes-betty-crocker.html