Bake for 30 to 40 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Cool muffins on rack.
BUTTERFINGER CAKE
Adapted from Big Oven. Makes about 12 servings. Active time: 30 minutes. Total time: 45 minutes + cooling.
DIVE INTO A LUSCIOUSLY SWEET CHOCOLATE CAKE WITH THIS FUN VARIATION OF A TRADITIONAL DESSERT; THE CANDY PIECES ATOP MAKE THIS DESSERT EVEN BETTER. 1 package German chocolate cake mix 1 can sweetened condensed milk 1 jar caramel sauce Butterfinger candy bars (at least 3) Cool whip, for topping - Prepare German chocolate cake according to box instructions. - Once cake is cooled, poke holes in top using a fork. Pour condensed milk over cake; then pour caramel sauce.
tasteBUds 8
Both should be absorbed into cake. - Place Butterfinger candy bars in a Ziploc bag and crumble using a rolling pin. - Ice cake with Cool Whip and sprinkle with smashed candy.
PB & J MUFFINS
Adapted from Muffins: Sweet and Savory Comfort Food. Makes 18 muffins Active time: 25 minutes. Total time: 40 minutes + cooling.
ENJOY A SYRUPY AND CRISPY TOPPING ON A FLUFFY PEANUT BUTTER MUFFIN. 2 cups whole wheat flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon of salt 1/2 cup peanut butter 2 tablespoons butter, cut into squares 1 cup of milk 2 eggs, lightly beaten 1/4 cup jelly 1/2 cup chopped peanuts - Preheat oven to 400 F. Spray a muffin pan with non-stick cooking spray. - In a large bowl, combine flour, sugar and baking powder. Cut peanut butter and butter and mix to combine. - Add milk and eggs to peanut butter mixture and stir until moist. Fill muffin cups 2/3 of the way full. Bake in oven for 15 minutes, or until toothpick inserted in middle of muffin comes out clean. Set aside and let muffins cool. - In a small saucepan, melt jelly over medium heat. Remove muffins from pan. Brush with melted jelly and dip tops in chopped peanuts. *To make muffin tops, carefully remove muffin bottoms with serrated knife.