This came out of Super Fast Slow Cooking book (is there such a thing as fast when your talking about slow cooking??!) I made this one night for snack and loved it. I've tried it with strawberry muffin mix and blueberry.
6 2/3 oz pkg blueberry muffin mix
1/4 c milk
1 egg
1/8 tsp. cinnamon
Remove 1/4 cup muffin mix; set aside. Spray slow cooker with non-stick vegetable spray. Stir together remaining muffin mix, milk, egg and cinnamon just until combined; spoon into slow cooker, spreading evenly
Cover top of slow cooker with 6-8 paper towels to absorb condensation. Cover and cook on high setting for one hour.
Turn off slow cooker and let stand for 10 minutes. Loosen edges of cake with a knife. Place a plate on top of slow cooker; invert to remove. Place another plate ontop of cake and invert again. Slice into wedges.
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