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.
Preeat oven to 375\u00b0F. Coat 2 mini-muffin pans with cooking spray.
Prepare cornbread mix according to package directions, adding mustard, corn and chipotle powder. Spoon 1 1/2 tbsp batter into each mini muffin well. Insert 1 piece of chicken hot dog into the center of each muffin. Bake for 8-10 mins, or until a skewer inserted in the center comes out clean. Let cool. Serve at room temperature.
tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to
Preheat oven to 350\u00b0F. Lightly grease 2 - 12-cup mini muffin pans.
Whisk together eggs and sour cream. Stir in corn muffin mix, jalapeno pepper and chili powder then fold in cheese. Distribute between muffin pans and bake for 20 mins, or until light golden brown.
ne 24-cup mini muffin tin and one 12-cup mini muffin tin or
nuts etc.
Spray a mini muffin tin with butter flavored cooking
50 degrees and spray a mini muffin pan with non-stick spray
00b0. Spray two 12-cup mini-muffin tins well with cooking oil
175 degrees C). Grease 2 mini muffin tins generously with cooking spray
r two 24-cup nonstick mini-muffin pans. Lightly butter the top
00b0F Spray bottoms only of mini muffin pan cups with cooking spray
Heat oven to 450 degrees.
In a bowl, combine all muffin ingredients. Spoon into wells of 2 greased mini muffin pans (making 24 mini muffins).
Bake 8 minutes.
Remove from pans after about 1 minute and let them cool on wire rack.
Make the glaze by combining the sugar and milk and drizzle over the cooled muffins.
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 350.
Butter mini-muffin tins, enough to make 45 muffins.
Soften butter, then cream with the sugar. Beat until light and fluffy.
Add eggs, one at a time, beating until smooth.
Add bananas and beat.
Sift soda with flour. Stir gently into creamed mixture.
Fold in pecans, chips, and cherries.
Pour into buttered mini-muffin tins.
Bake 20 minutes.
Remove minis from tins and cool on wire rack.
Heat oven to 375 degrees F.
Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup
Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.
br>Spoon into greased muffin top tins or mini muffin tins and bake
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.
Blend cream cheese and margarine together.
Cut in flour as with pie crust.
Form into a ball and chill.
Roll out, cut and press into mini muffin tins.
Heat oven to 300\u00b0.
Line mini muffin tins with paper.
Stir together crumbs, cocoa, sugar and butter.
Press into paper cups. Melt one cup of mini chips.
In large bowl beat cheese until fluffy; gradually beat in milk and melted chips.
Add eggs and vanilla.
Spoon into cups and sprinkle with remaining chips.
Bake for 15 minutes.
They freeze great.
ntil just moistened.
Add mini chocolate chips and stir until