Jalapenos, cheddar cheese, and sun-dried tomatoes in a jumbo muffin.  If that doesn’t get your mouth watering, nothing will. 

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 6 jumbo muffin cups, about 2/3 full. 

4. Bake 20-24 minutes. Remove from oven. Let bread cool before serving.

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

We turn our already delicious sugar free chocolate cake into a delicious mocha flavored chocolate cake in one easy step. Simply add 2-3 tablespoons of finely ground coffee and voilà.  Mocha Chocolate Cake.

You Will Need:
1 Box Firenza Sugar Free Chocolate Cake & Cookies Mix
2 Tbsp ground coffee
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. Pour batter into baking pan.

4. Bake 35-40 minutes or until toothpick inserted in center of cake pulls out clean. Remove from oven.

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

tags: cake - chocolate cake - mocha cake - diabetic recipe - sugar free - recipe