Gluten-Free, Vegan, Dairy Free, Corn Free, Nut Free, Non-GMO, Kosher

Makes 12 muffins

3 cups muffin mix

2 large eggs

¾ cup water, at room temperature

6 Tablespoon (3oz) butter, softened

1 Tablespoon vegetable oil

¼ tsp cinnamon, optional

Preheat oven to 350 degrees Lightly grease the bottom of each cup in a standard muffin pan, or line with paper cups

In a bowl, beat the eggs, vegetable oil and water together until thoroughly blended.

In a separate bowl, using an electric mixer with a wire whip, blend the mix and butter together. Add half the egg mixture an blend at medium speed. Add the remaining egg mixture and the cinnamon if using, and blend until smooth.

Divide the batter evenly among the muffin cups, using a spring release ice cream scoop if available. Bake for 20 to 25 minutes, until firm. Leave in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make this as a cake, simply use an 8" round pan instead of a muffin tin and consider and adding Homemade Whipped Cream sweetened with honey as the icing.