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Strawberries & Cream Chocolate Muffins
Strawberries & Cream Chocolate Muffins
Ingredients
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Nonstick cooking spray
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1 18.25 ounce package devils food cake mix
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1 21 ounce can LUCKY LEAF Strawberry Pie Filling
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3 eggs, lightly beaten
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1 1/3 cups dairy sour cream
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1 egg, lightly beaten
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1/4 cup sugar
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2 tbsp all purpose flour
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1 tsp vanilla
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Printable Version
Directions
Preheat oven to 350 degrees. Lightly coat 24-30, 2 1/2 inch, muffin cups with nonstick cooking spray; set aside. In a large mixing bowl, stir together the cake mix, pie filling and 3 eggs until moistened. Remove 1 cup of the batter and set aside. Divide remaining batter among prepared muffin cups, filling each about half full. In a medium bowl, whisk together sour cream, 1 egg, sugar, flour and vanilla until smooth. Spoon about 1 tablespoon of the sour cream mixture over the batter in cups. Spoon small mounds of reserved batter over sour cream mixture in each cup (batter will not cover sour cream layer). Bake for 25 minutes or until tops spring back when lightly touched. Remove and cool in pans on wire racks for 15 minutes. Loosen edges and remove from pans. Cool completely. Chill within 2 hours.
Makes 24 servings
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