Preheat oven to 350 degrees. Line 12 (2-1/2-inch each) muffin cups with paper liners; set aside.
These muffins are super easy, gluten-free, and oh so tasty! Mix by hand in just one bowl to make this sweet treat perfect for summer.
Servings and Ingredients
|3 Hy-Vee large eggs|
|⅔ c. water|
|⅓ c. Hy-Vee canola oil|
|1 tbsp. Hy-Vee vanilla extract|
|1 (11.2-oz.) pkg. Simple Mills almond flour chocolate muffin & cake mix|
|1 (5-oz.) pkg. Hy-Vee dried cherries|
|⅔ c. 53% dark cacao chocolate morsels|
Things To Grab
- Standard muffin tin
- Muffin cup liners
- Large bowl
Whisk together eggs, water, oil, and vanilla in a large bowl; whisk in muffin mix. Fold in dried cherries and dark chocolate morsels. Spoon batter evenly into prepared muffin cups.
Bake 15 to 20 minutes or until toothpick inserted near centers come out clean. Cool in pan for 10 minutes. Transfer muffins to cooling rack and cool completely.