Time:
35
Serves: 24
Serving size: 1 muffin
Ingredients:
1 box spice cake mix 2 cans canned pumpkin pie mix 1/2 cup milled flaxseed 1/2 cup apricots
Instructions:
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Preheat oven to 350° F. Mix the spice cake mix and canned pumpkin pie mix in a large bowl and fold in flaxseed. Chop apricots into bite-sized pieces and fold into the mixture. If the knife gets sticky, put some vegetable oil on a paper towel and wipe the blade. Line the wells of two muffin tins (12 muffins each tin) with baking cups or lightly grease with cooking spray and fill 2/3 full. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Cool for 15 minutes or more. Slide a knife around the edges of each muffin to loosen and pull out.
Nutrition facts (per serving):