Looking for a speedy breakfast or take-along treat for the office? "This mix is so convenient to have on hand to bake a batch of moist tropical muffins or a loaf of nutty banana bread," informs Doris Barb of El Dorado, Kansas.
In Anchorage, Alaska, Anita Sterrett uses carrot cake mix to stir up these moist muffins chock-full of zucchini, nuts and raisins. "They make great snacks and are wonderful for dessert when spread with cream cheese frosting," she notes.
In Muncie, Indiana, Samantha Callahan jazzes up pound cake mix with some canned pumpkin and pumpkin pie spice to create these sweet muffins. "They're so good, even picky eaters cannot seem to get enough," notes the substitute teacher's aide. "They're also delicious without frosting or nuts."
Orange peel and orange juice flavor these fun streusel-topped muffins that are perfect for a buffet table. The accompanying orange marmalade butter really makes them special. — Bonita Kinney, Firth, Nebraska
I've had this recipe since my college days, when it was served in one of my foods classes. These tempting, light lemony muffins go well at a luncheon with chicken salad. Even our two middle-school-aged children love to munch on them.
-Mary-Lynne Mason, Janesville, Wisconsin
"Take one bite and you'll see why these rich, tender muffins are the best I've ever tastes," writes Stephanie Moon, of Boise, Idaho. "Mint chocolate chips make them a big hit with my family and friends."