Cinnamon Sugar Muffin Bites
Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside. Heat oven to 400°F. Spray 18 cups of a 24-cup mini muffin pan with nonstick baking spray. In a medium bowl, stir together 1 bag Martha White Cinnamon Sugar Muffin Mix and ½ cup whole milk until just combined. Divide the mixture among the prepared muffin cups, filling each one about ½ full. Bake until golden at the edges, about 8 minutes. While the mini muffins are still warm, toss them in the cinnamon sugar mixture until well coated. Eat warm or set on a wire rack to cool.
Pumpkin Spice Crepes with Vanilla Whipped Cream
In a large bowl, whisk together 1 (7.6 oz.) bag Martha White Pumpkin Spice Muffin Mix, 2 large eggs, ½ cup whole milk, ½ cup water, and 2 tablespoons melted butter until blended. (It may look lumpy: this is ok.) Heat an 8-inch nonstick skillet over medium-high heat. Butter the pan lightly, and pour a small amount of crepe mixture, about 1/4 cup, into skillet and turn to coat bottom of the pan. Cook until lightly browned, then turn to cook the other side. Turn out on warm plate, and continue, each time adding butter between crepes. Each crepe takes 2-3 minutes. Meanwhile, add ½ cup cold heavy cream, 1 teaspoon granulated sugar, and 1 teaspoon vanilla extract to a clean bowl. Using an electric mixer, beat on medium high until fluffy, about 2 ½ minutes. Spread whipped cream mixture down the center of each crepe and roll up. Serve sprinkled with cinnamon sugar, if desired.
Apple Cinnamon Waffles with Maple Syrup
In a large bowl, whisk together 1 (7.6 oz.) bag Martha White Apple Cinnamon Muffin Mix and 1 cup whole milk until just combined. Meanwhile, heat waffle iron according to manufacturer instructions. Spoon and spread batter into prepared waffle iron. Cook until steaming stops. To serve, top with real maple syrup and thinly sliced apples.