Sugar Topped Muffins

 

18-1/4 oz. pkg. white cake mix with

pudding

1/2 t. nutmeg

1 c. milk

2 eggs

1/3 c. sugar

1/2 t. cinnamon

1/4 c. butter, melted

 

Blend cake mix, nutmeg, milk and eggs on low speed of an electric mixer until just moistened; blend on high speed for 2 minutes. Fill paper-lined muffin C. 2/3 full; bake at 350 degrees until golden, about 15 to 25 minutes. Cool for 5 minutes; remove from muffin C. to cool completely. Combine sugar and cinnamon on a small plate; set aside. Dip muffin tops into butter; roll in sugar and cinnamon mixture. Serve warm. Makes 2 dozen.

 

 

Lemon-Lime Cake

 

18-1/4 oz. pkg. lemon cake mix

3-1/2 oz. pkg. instant lemon pudding mix

3/4 c. oil

12-oz. can lemon-lime soda

16-oz. container cream cheese frosting

 

Mix first 4 ingredients together: spread into a lightly greased 13″x9″ baking pan. Bake at 350 degrees for 40 minutes. Cool: spread with frosting. Refrigerate until ready to serve. Makes 15 to 18 servings.

 

Rhubarb Cobbler

 

4 c. rhubarb, chopped

1 c. sugar

18-1/4 oz. pkg. white cake mix

3-oz. pkg. strawberry gelatin mix

1 c. water

1/3 c. butter, melted

 

Layer the first 4 ingredients in the order listed in an ungreased 13″x9″ baking pan: pour water and butter on top. Do not stir. Bake at 350 degrees for 45 to 60 minutes. Makes 15 to 18 servings.