Simple, easy, and super delicious Cake Mix Fruit and Yogurt Muffins are light, fresh and addictive – with no fussy ingredients!
I am not an incredibly prolific baker.
While I love the though of whipping up delicious, gorgeous baked treats – I just don’t bake all that often.
I am not an incredibly precise baker (which isn’t exactly a good thing when baking), and I often feel like I don’t have enough control over baked recipes – I often feel like I end up putting it in the oven and then pray it comes out right.
But this recipe? It’s pretty darn foolproof – and crazy simple!
I met Sarah Michelle Gellar (yes, that one – Buffy!!!) at a few food blog conferences last year, where I got to try her delicious new baking line called Foodstirs.
Foodstirs is a monthly subscription service (you can also buy items without subscribing), serving up delicious non-GMO, adorable baking kits that include everything you need for a Pinterest-worthy project that you can make with your kids (or a bunch of girlfriends!!)
I love Foodstirs kits, but I recently decided to tweak the vanilla cake mix to turn it into less of a dessert, and more of a breakfast staple with these muffins.
One thing I really love about Foodstirs is that the dessert mixes aren’t overly sweet (or fake tasting), making the cake mix a great base for a lot of different recipes, without being too sugary.
It is the perfect way to make simple, easy muffins that work every time!
My kids love to help with these too, since we just end up dumping all the ingredients in a bowl instead of mixing liquids or worrying about too many steps to a recipe.
We always end up having little tea parties in the afternoon with these muffins – but they are delicious any time of day!
I hope your family loves this recipe as mush as mine does!
- ½ cup milk
- 2 eggs
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 6 oz raspberry or strawberry yogurt
- 1 package foodstirs vanilla cake mix
- 1 cup fresh raspberries
- Preheat oven to 350 degrees.
- Mix all ingredients in a large bowl.
- Line cupcake pan with wrappers.
- Add mix to wrappers to fill ¾ way to top.
- Bake for 12-18 minutes, until light brown and a toothpick inserted comes out clean.