Makes: 48 mini muffins
Ingredients:
1 gluten free chocolate cake and muffin mix that makes 12 muffins and the ingredients to make it (The brand I bought was made with almond flour and all whole food ingredients. When baked, I liked the texture better than most of the gluten free muffins I’ve tried.)
1/4 cup chopped maraschino cherries and 3 tablespoons maraschino juice
Directions:
Make batter according to package directions. Stir in cherries and juice until well combined. Fill muffin tins with paper liners. Bake approximately five minutes less than the directions for full size muffins. The directions on the package I bought said muffins are done when a toothpick inserted in the center of the muffin, “Comes out with few crumbs.” Cool completely. Store muffins in the refrigerator or freezer, especially if the baking mix does not contain any preservatives. To stay under 10g sugar, only eat 1 or 2 mini muffins with a good source of protein, such as a handful of nuts. Have with a glass of water.
Former Browniemaker 