4-cup mini muffin tin and one 12-cup mini muffin tin or line
Put 1 teaspoon of dough in tin and then press a peanut butter cup into the center.
Preheat oven to 350\u00b0.
Bake 9 to 13 minutes according to package.
Let cool in pan about 20 to 30 minutes, then remove.
My nonstick mini cupcake tin says bake at 325\u00b0, so that's what I do.
Spray your muffin tin with cooking spray and preheat
Preheat oven to 350°F Spray a 24-cup mini muffin tin with non-stick spray.
In a large bowlcombine baking mix, milk, eggs. Separate into 4 equal portions and adddesired mix-ins.
Add batter to the prepared muffin tin with a heaping Tablespoon or a #10 scoop. Sprinkle with more toppings.
Bake 15-20 minutes until golden brown. Serve with maple syrup.
Preheat oven to 375\u00b0F.
Blend first 4 ingredients together with mixer.
Stir in mini chocolate chips.
Pour into mini cupcake papers.
Bake for approximately 15-20 minutes.
Refrigerate.
Enjoy!
egrees.
Butter a nonstick mini-muffin tin with eightenn 1/8
Mix cream cheese, eggs, sugar and vanilla together in a large bowl.
Line mini muffin tin with mini muffin liners.
Place 1 vanilla wafer in each liner; place spoonful of mixture over wafer (3/4 full).
Bake at 375\u00b0 for 10 minutes.
Remove from pan when cool.
Chill; top with fruit.
Line a 24-cup mini muffin tin with paper liners. Combine graham
Preheat oven to 350\u00b0F.
Grease a mini muffin tin.
Mix six first ingredients in a medium bowl.
Add chocolate chips; set aside.
Mix bananas, eggs, oil, vanilla and almond extract.
Combine both mixtures until well blended.
Spoon into muffin cups.
Bake in center of oven 12 to 14 minutes, or until toothpick inserted in center comes out clean.
50\u00b0F and line a cupcake tin with 12 paper liners.
ups of a 12-cup mini-cupcake tin with parchment paper cups.
Place cupcake inserts into cupcake tin.
Crush several vanilla wafers
uttered crumbs into the cupcake foils in a cupcake tin and press down
o 425.
Using a cupcake tin, place aluminum foil strips into
hocolates into center of each cupcake. Spread plain buttercream over remaining
00 degrees F.
Line cupcake tin with cupcake papers (24).
Combine
175 degrees C). Line 12 cupcake cups with paper liners. In
Cream sugar, brown sugar, margarine, egg, peanut butter and vanilla until creamy.
Then add flour, soda and salt.
Stir until smooth.
Roll into 36 balls.
Place in mini-cupcake tins.
Bake at 350\u00b0 for 8 to 10 minutes.
When they come out of oven, put mini-peanut butter cup in each muffin tin.
Cool completely.
Take out of tins.
Makes 3 dozen.
Heat oven to 350 degrees.
Grease 12 cup cupcake tin or use liners.
Combine flour, sugar, cocoa, baking powder, baking soda in large bowl, mix together.
Add eggs, milk, chips and melted butter.
Stir until well blended.
Spoon into muffin tins.
Bake 18-20 minutes.
Line cupcake tins with pie crust.
Saute onion in frypan with margarine.
Remove from pan and cool.
Sprinkle a little of bacon, cheese and onion in each cupcake tin.
Beat eggs slightly.
Add half and half, salt, pepper and nutmeg.
Pour this into cups over bacon/cheese mixture.