Naomi is always trying to think up with great, creative ways to make her family’s favorite recipes quicker and easier for those on a crunched time schedule. This recipe, which uses yellow cake mix as a base, is a perfect example of why something semi-homemade can be served proudly – this version of an old family favorite as good or better than the scratch version. We’ve updated it with chia seeds to make this an easy and delicious way to improve the nutrition. Full recipe is under the video.
1 box (586g) Better Batter Gluten Free Yellow Cake Mix
2 Tbsp (about 15g) Better Batter Gluten Free Flour
3 eggs (you may use 3/4c aquafaba or flax/chia gel, about 6fl oz, 178ml or 183g )
2/3 c (160ml or 165g) milk, df sub, or water
1/3 c (79ml or 81g) vegetable oil
1 tsp lemon extract
1 Tbsp (9g) poppyseeds or chia seeds (or a combination of both)
Preheat oven to 375 degrees and grease, flour cupcake tins. See notes *below*
Blend together the cake mix and flour, stirring well to combine.
Add wet ingredients and beat on medium speed until just combined. Stir in poppyseed or chia seeds.
Measure batter into muffin cups. *see notes, below*
Bake for about 20-25 minutes, or until muffis are just golden brown and tops spring back when lightly touched. Allow to cool at least 10 minutes on a wire rack before serving.
You may decorate with icing or glaze if desired – allow to cool completely first. Store in an airtight container, for storage purposes. You may also freeze these and reheat by placing for 30 seconds to a minute in the microwave.
Notes On Cupcake Tins: You may use any sized muffin tins you wish – baking time, yield, and rise will vary depending on what you choose and whether you line them or grease/flour. (Do not overfill, or your structure may collapse!):
Mini muffins – fill 1/2 to 2/3 full. You will get about 48 to 56 mini muffins
Traditional muffin tins: fill 1/2 to 2/3 full. You will get 12 to 24 muffins.
Texas (bakery) sized muffin tins: Fill 1/2 to 2/3 full. You will get 6 muffins.