» 2007 » April

Want a delicious treat for the kids without out all sugar?  Use our Firenza Sugar Free Chocolate Cake and Cookies mix to bake up a batch of moist and delicious chocolate cupcakes.

You Will Need:
1 Box Firenza Sugar Free Chocolate Cake Mix
½ cup milk
½ cup oil
2 eggs

1. Heat oven to 350°. While oven is pre-heating, grease or lightly spray bottom of 9″ round cake pan.

2. Beat eggs, milk, oil and cake mix together in a large bowl at low speed for about 30 seconds. Scrape bowl. Beat 3 more minutes at low speed, or stir by hand.

3. Spoon batter into 12 standard muffin cups about 1/2 full.

4. Bake 18-22 minutes or until toothpick inserted in center of a cupcake pulls out clean. Remove from oven.

5. Cool 15 minutes in pan. Cool completely before frosting (optional).

tags: cupcake - chocolate cupcakes - diabetic recipe - sugar free recipes

Just about any bread recipe that you can bake in a cake pan, can be baked in muffin tins and our Jalapeno & Cheddar Corn Bread is no exception.

You Will Need:
1 Box Firenza Jalapeno & Cheddar Corn Bread Mix
1 cup milk
2 eggs
1/2 cup oil or melted butter

1. Heat oven to 350°. While oven is pre-heating, grease 8″x8″x2″ baking pan. 

2. Blend milk, eggs, oil and mix together in a large bowl. Stir until moistened, about 30 seconds. 

3. Spoon batter into 12 standard muffin cups, about 2/3 full. 

4. Bake 17-22 minutes. Remove from oven. Let bread cool before serving. 

tags: corn bread - jalapeno - cheddar - cornbread muffin - recipe