1- Heat oven to 375°. Grease bottoms only of 24 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups.
2- Beat cake mix, oil, eggs and orange segments (with juice) in large bowl with electric mixer on low speed 2 minutes. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.
3- Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. Store uncovered at room temperature.
High Altitude (3500 to 6500 feet): Add 2 tablespoons all-purpose flour to dry cake mix. Makes 30 muffins.
1 Muffin: Calories 150 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 35mg Sodium 150mg Carbohydrate 20g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 2% Vitamin C 2% Calcium 4% Iron 2%.
Betty's Tip: Take the guesswork out of filling muffin cups: use a spring-handled ice-cream scoop! The different sizes are identified by number we recommend a No. 20 or 24.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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