“This is a TOH recipe. I've had it for several years now. This recipe makes great snack muffins for the little kiddos. It reminds me more of a quick bread than something cakey. These freeze very well. The original recipe calls for cream cheese frosting. I however have never added the frosting. The kiddos don't even notice. :)”
READY IN:
35mins
SERVES:
6-12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients in large mixing bowl.
  2. Mix well.
  3. Fill greased or paper-lined muffin cups 2/3 full.
  4. Bake at 350 degrees for 25 minutes or until cupcakes test done.
  5. Cool for 10 minutes before removing to a wire rack.
  6. Frost cooled cupcakes if desired.
  7. *This can also make this cake in a 15 x 10 inch baking pan and frost.

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