While looking through my pantry to decide what to make for breakfast for my family I came across a white cake mix box with just half the mix left and some homemade Apple Cranberry Jam my oldest sister made and sent to me. Seeing these two things I got an idea to make muffins for breakfast. However, I did not want to just go with the normal ingredients. I had had a conversation with some girlfriends recently where they suggested using plain Greek yogurt when making macaroni and cheese in lue of the milk and butter. So I decided to be a little creative and use Vanilla Greek yogurt instead of the suggested oil. I figured this would make it less fatty and more pacted with protein. I also opted to use milk instead of the water called for on the back of the box.
I started with 2 large eggs and mixed in 1/2 cup of milk. I then added the half a box of white cake mix or about 8 oz if you measure it out. Once that was blended I added in 1/3 cup of Greek vanilla yogurt.
I could have stopped right here if I just wanted vanilla cupcakes or muffins, but I decided to add a little texture or crunch to the muffin. I took 1/3 cup of both chopped walnuts and crasines and added them to my manual food processor.
I then added them to my batter and mixed it. Next using my small pampered chef scoop I put one scoop of batter into each well if my mini tart pan. (I decided I wanted mini muffins instead of larger ones. They make great bite size snacks for kids.)
1/2 white cake mix or 8oz
2 large eggs
1/2 cup milk
1/3 cup Greek vanilla yogurt
1/3 cup chopped walnut
1/3 cup crasines