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Cinnamon Sugar Mini Muffin Cupcakes




Sneaky, sneak kids.......I'll add nutrients in your treats right under your lids.....

Some sugar, some cake mix but then some flaxseed and plain Greek yogurt......they'll never know.

And proudly I can report, they were successfully fooled into thinking I made them mini cupcake doughnuts. (enter evil chuckle)

I know I know, some professionals or mommy bloggers out there say that fooling your kids isn't helping the situation. I get it, trust me. I also get the fact that at the end of the day, adding anything extra that's beneficial to my kids' diet is a win.

So when I came across an old cookbook with a recipe that 1- was using a cake mix and hence, easy, 2- had sweet flavors all my littles like, 3- was 'mini' and that's cause for everyone's approval and 4- could be tweaked with some "mommy magic" ingredients .....I was on it.

An hour later, the house smelled delicious and my kids were devouring something other than Doritos.

And that, my friends, is grounds for a 'Mom Job Done Well' award for sure.

Enjoy....


Cinnamon Sugar Mini Muffin Cupcakes

Servings: 48 mini muffins

Adapted from: Favorite Brand Name Incredibly Easy Cake Mix Cookbook


Ingredients:

1 Cup sugar

1 1/2 tsp ground cinnamon

1 package (15.25 oz) yellow cake mix

1 TBS ground flaxseed meal

1 Cup water

1/2 C canola oil

2 eggs

1/2 C plain Greek yogurt

3/4 TBS ground nutmeg


  1. Preheat oven to 350 F.

  2. Spray well 1, 24 cup, mini muffin pan with nonstick spray.

  3. Mix sugar and cinnamon together in a medium bowl, set aside.

  4. Beat cake mix, flaxseed, water, oil, eggs, and yogurt on medium speed for 2 minutes. (make sure to scrape down sides intermittently with rubber spatula)

  5. Stir nutmeg into batter. Fill prepared muffin cups 2/3 full.

  6. Bake for about 13 minutes on middle rack in oven or until golden brown and toothpick inserted in center comes out clean.

  7. Remove cupcakes out of pan to a cooling rack and immediately roll each one generously in cinnamon sugar mixture. Replace on cooling rack.

  8. Spray pan again with nonstick spray and repeat filling, baking, coating and cooling the remaining 24 mini muffins.

  9. Serve warm (recommended) or room temperature.

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