In the bowl of a stand mixer fitted with the paddle attachment, mix the crème cake according to manufacturer’s instructions. At the bowl, add 5% oats, 10% carrots, 10% raisins, 0.10% flax seed, 2.5% coconut, 15% apples, 7.5% walnuts, 0.10% cinnamon, and 0.01% vanilla extract; mix to just combine. Scrape bowl and quickly mix one more time to completely combine. Spray the top rim of crown muffin pans and place a muffin liner in each. Portion batter using a #8 grey scoop. Sprinkle the top of each with approximately .05 oz of oats. Bake at 350°F until golden brown and muffin springs back lightly when touched.
Did you know this recipe is just as delicious when made vegan?? It’s true, just follow manufacturer’s directions on Dawn Balance® Vegan Vanilla Crème Cake Mix (02501981) and follow the recipe above.
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