2 oiled or foil-lined muffin tins.
Bake for 20
50 degrees F. Line a muffin tin with paper liners.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
Grease 18 muffin cups, or line with paper
Saute beef and onion in the hot fat in a heavy skillet.
Stir in the consomme, parsley, salt, pepper and A.1. Worcestershire sauce.
Spread the mixture in a casserole of a size that will leave at least an inch of space at the top.
Make your favorite muffin recipe or use a corn muffin mix.
Spoon it carefully on top of the casserole, smoothing with a knife.
Bake 25 minutes at 350\u00b0. Serves 5 to 6. Serve with fluffy mashed potatoes and buttered broccoli.
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
In a 1 1/2-quart mixing bowl, cream together pineapple, brown sugar and butter.
Beat in egg and reserved syrup.
Add flour, nuts, baking powder and salt, stirring only until dry ingredients are moistened.
Turn batter into 8 (6 ounce) custard cups lined with cupcake papers.
Arrange 4 custard cups on a round baking tray.
Microwave, uncovered, on High for 2 1/2 to 4 minutes. Repeat procedure with remaining 4 custard cups.
Let muffins stand 5 minutes before serving.
Makes 8 muffins.
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
The recipe calls for 12 Frozen Rhodes
2-cup muffin pan with paper liners.
Drain pineapple and reserve
b>muffin halves.
Top each half with desired amount of pepperoni, pineapple
b>pineapple, cinnamon and light buttery spread. Divide between muffin 8-10 muffin tins
ork or whisk, then add pineapple& juice; mix.
Add wet
hrenheit . Grease or spray your muffin pan if you are not
ole, 3/4 cup capacity muffin tray with paper liners.
Preheat oven to 350\u00b0F. Grease 18 recesses of 2 (12-cup) mini muffin pans. Sift flour, baking soda, sugar and cinnamon into a medium bowl. Add pineapple and carrot. Whisk together vegetable oil and egg then mix in until combined. Distribute between muffin recesses and bake for 15 mins. Let cool in pans for 5 mins then transfer to wire racks to cool completely.
For the cream cheese frosting, combine cream cheese, powdered sugar, lemon juice and milk. Spread over cooled cupcakes.
Line a 12-hole muffin pan with paper cases.
Pan fry sausage to desired doneness.
Drain grease.
Use a small amount of the grease to grease the bottom of a 9x13 baking dish.
Spoon sausage over bottom to the dish and arrange the drained pineapple over it.
Sprinkle brown sugar over all.
Prepare corn bread or muffin mix as directed on box and spread over ingredients in dish.
Bake at 400\u00b0F for 25 to 30 minutes.
Let stand for 5 minutes.
Cut into serving pieces and drench with syrup.
br>Grease 12 muffin cups, or 24 mini muffin cups.
Combine
Combine pineapple, sugar, butter and cinnamon in a small bowl, mixing well.
Spoon mixture evenly into 24 greased muffin cups. Roll Basic Angel Rolls dough into 1/2-inch thickness on a lightly floured surface; cut with a 2 1/2-inch biscuit cutter.
Place a roll over pineapple mixture in each muffin cup.
Bake at 350\u00b0 for 17 to 19 minutes or until rolls are golden brown.
Cool in pan 5 minutes.
Invert rolls onto serving platter and serve warm.
Yields 2 dozen.