Cake Mix Breakfast Muffins
These Cake Mix Breakfast Muffins are perfectly sweet and fruity with a delicious hint of coconut and golden syrup. So hard to stop at one!
Serves: 18
  • 1 box of vanilla cake mix plus items listed for preparation*
  • 1 cup of rolled oats
  • 1 cup of desiccated coconut
  • 1 cup of mixed dried fruit
  • 2 tablespoons of golden syrup
  1. Preheat oven to 180 °C (350 °F) and line medium sized muffin pans with paper cases.
  2. In a large bowl prepare the cake mix as per the instructions on the box without beating the mixture, just stir to combine ingredients.
  3. Add the oats, coconut, mixed fruit, and golden syrup and fold into mixture until just combined.
  4. Divide mixture evenly between the muffin pan wells, filling them roughly ¾ full.
  5. Bake for 25 - 30 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
  6. Allow muffins to cool for several minutes before transferring them to a wire rack to cool completely.
* I used a Betty Crocker Vanilla Cake Mix which required 3 extra large eggs, 80g of melted butter, and ¾ cup of milk.
Recipe by The Links Site at