Muffin Glory Cake Crowd Size Recipes

Steps:

• Heat oven to 400°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. In medium bowl, stir together Muffin Mix, apple, carrot, walnuts and coconut. In small bowl, stir together oil, eggs and pineapple; stir into muffin mixture. Spread in pan. Sprinkle with Streusel (from Muffin Mix).
• Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• In small bowl, mix powdered sugar and enough of the 1 to 2 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake.

Steps:

• Heat oven to 400°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, stir together both muffin mixes, apple, carrot, walnuts and coconut. In medium bowl, stir together oil, eggs and pineapple; stir into muffin mixture. Spread in pan. Sprinkle with streusel (from muffin mixes).
• Bake 43 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• In small bowl, mix powdered sugar and enough of the 2 to 4 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake.

Steps:

• Preheat the oven to 350˚ and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

Steps:

• Preheat oven to 400 degrees F. Using shortening or cooking spray grease the bottom only of an 8 inch square pan.
• In a medium bowl add muffin mix, apple, carrot, walnuts, and coconut, stir together and set aside.
• In a small bowl combine oil, eggs, and pineapple. Add to muffin mix that you set aside and blend together well.
• Spread batter in pan. Using the struesel from the muffin mix package, sprinkle this over the batter.
• Bake for approximately 38-42 minutes or until toothpick inserted in the center comes out clean. Cool for 15 minutes.
• In a small bowl, combine powdered sugar and water until mixture is smooth and thin. Drizzle this over warm cake, serve immediately.

Steps:

• Heat oven to 375°F. In small bowl, mix 1/2 cup Bisquick mix and the brown sugar until well blended. Cut in butter, using fork or pastry blender, until mixture is crumbly; set aside.
• In large bowl, stir 2 cups Bisquick mix, the pumpkin pie spice, walnuts, carrots, raisins and granulated sugar until blended. Stir in milk, oil and egg until blended. Pour into ungreased 8-inch square pan. Sprinkle with streusel.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Serve warm.

Steps:

• Preheat oven to 400°F degrees.
• Lightly spray 12 muffin cups or line with paper cups.
• Stir flour together with baking powder, baking soda, salt, spices and sugar in a large mixing bowl.
• Whisk egg in a medium-size bowl with buttermilk, oil and vanilla.
• Stir in pineapple.
• Pour into flour mixture and stir until just combined.
• Stir in carrots and raisins.
• Spoon batter into muffin cups.
• Bake 15-17 minutes or until a toothpick comes out clean.