I am a big fan of baking from mixes. They fast, they’re easy, you can buy a bunch when they go on sale and then you’re prepared for every last-minute dinner invite, school function, or work social event.
I also love starting from a box mix and adding in some ingredients to make it unique–and often a little more healthy!
Here’s what I did, starting with Krusteaz’s Fat-Free Cranberry Orange Muffin mix.
Prepare mix as directed, but before adding the cranberries, add:
Then add the cranberries (if desired; you could leave them out if you just wanted orange-apricot flavors).
Spray a bundt pan (or loaf pan or 8″x8″ baking dish) and fill with batter.
Bake at 350 degrees for 40 minutes.
It’s still a “dump-and-bake” cake, but adding oatmeal and wheat germ really cuts the sweetness, making it more palatable for a coffee cake, and makes it overall a healthier treat. Baking in a bundt pan gives it a nice brown, almost crisp, crust, which contrasts nicely with the moistness of the apricot preserves.