I could also title this blog: Let's see how many times I can use the word "moist". I made up a recipe and it turned out fabulous so I am sharing the details with you. I love a good, easy recipe. Especially if it involves baked goods. Don't you wish baked goods had zero calories? I could literally eat pastries all day. Anyway... These are the easiest, moistest muffin-cakes you'll ever eat! I'm calling them muffin-cakes because I'm not sure if they're healthy enough to be considered a muffin or sweet enough to be considered a cake. I'm going to eat them for breakfast and dessert so THERE!
 |
| Even the box of cake mix says "Moist"! |
- A box of Cake Mix. I used carrot because it's what I had.
- 1.5 cups of Ricotta Cheese - light or regular. It's up to you.
- 4 Eggs
- 1 tsp. of Vanilla Extract
Mix, pour into muffin cups or a 13x9" cake pan. Bake muffin-cakes at 350° for about 20 - 25 minutes. Bake 13x9" for about 30 - 35 minutes. The ricotta adds about 5 grams of protein to each muffin-cake and keeps the cake mix moist. I recommend refrigerating them and eating them the next day. I dont know how it's possible but it makes them extra moist and extra amazing!!! (It's science.) Enjoy! Happy baking!
will they be at TC tonight?! sounds scrumptious!
ReplyDeleteIs this what you are mailing me? ; )
ReplyDeleteMmm! These sound absolutely scrumptious! PS... Your opening line is epic for this post. :)
ReplyDeleteThis looks awesome!!! I'm going to have to try it!
ReplyDeleteYUUUUUUM.
ReplyDeleteHmm it appears like your website ate my first comment (it was
ReplyDeleteextremely long) so I guess I'll just sum it up what I submitted and say, I'm thoroughly enjoying your blog.
I too am an aspiring blog writer but I'm still new to the whole thing. Do you have any recommendations for novice blog writers? I'd certainly appreciate it.
Visit my webpage ; Sandpoint waterfront FSBO