Chocolate Muffin & Cake

Things you'll need:

Eggs + Water + Butter or Oil (grapeseed, coconut or vegetable) + Vanilla

Heat oven to 350ºF.

Whisk eggs, water, oil, and vanilla in a large bowl. Add baking mix; whisk until well blended.

Spoon batter into 12 lightly greased or paper-lined muffin cups, filling each 2/3 full.

Bake 15-20 minutes or until a toothpick comes out clean. If using paper liners, cool completely before eating to prevent muffins from sticking to paper.

Heat oven to 350ºF. For cake, grease 8-inch cake pan well and dust with 1-1/2 teaspoons of baking mix. For cupcakes, grease muffin pan or line with paper liners.

Whisk eggs, water, oil, and vanilla in a large bowl. Add sweetener (if using) and remaining baking mix; whisk until well blended.

Pour batter into pan.

Bake cake for 30-35 minutes or cupcakes for 15-20 minutes. Cool 10 minutes. For cake, loosen from sides of pan. Invert on wire rack and tap sharply on bottom of pan to release, and remove from pan.

Save for another day! Our mixes don't contain any preservatives, so one made, store your treats in the fridge or freezer.

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