From MARTHA WHITE
Makes 6 servings

INGREDIENTS

No-Stick Cooking Spray
1 egg
1 package Martha White Gluten Free Chocolate Chocolate Chip Flavored Muffin Mix
1/3 cup sour cream
2 tablespoons butter, melted
Powdered sugar
3 cups sliced strawberries, sweetened to taste
Sweetened whipped cream

DIRECTIONS

1.HEAT oven to 350 degrees. Coat 6 muffin cups generously with no-stick cooking spray. Whisk egg in medium bowl. Add muffin mix, sour cream and butter, stirring just until large lumps disappear.

2.DIVIDE evenly into prepared muffin cups. Bake 15 to 18 minutes or until toothpick inserted into center comes out clean.

3.COOL in pan 3 minutes. Remove to wire rack to cool completely.
SPLIT each mini cake into 2 layers using serrated knife. Fill and top with strawberries and whipped cream.

Find this recipe and more holiday treats at marthawhite.com