Hungry Girl Muffins Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform.
• Cook's Note: Do not add any other ingredients that may be mentioned on the cake mix box, like eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do not do this!
• Place batter into a 12-cup muffin pan lined with foil baking cups and/or sprayed with nonstick spray. Place pan in the oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
• Allow to cool slightly and then serve. Garnish with fresh berries, if using. Enjoy!

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt.
• In a separate medium bowl, mix together the zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix half the crushed walnuts (1 1/2 tbsp.) into the batter.
• Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each cup with a sprinkling of the remaining 1 1/2 tablespoons crushed walnuts.
• Bake in the oven for 20 - 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool and then enjoy!

Steps:

• Preheat oven to 400 degrees.
• In a mixing bowl, combine flour, Splenda, brown sugar, baking powder and salt. Mix well.
• In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
• Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
• Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
• Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
• Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
• Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
• Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
• Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.

Steps:

• Preheat oven to 375 degrees.
• Combine flour, cornmeal, Splenda, baking powder and salt in a large bowl.
• In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.
• Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups.
• Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!