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MINI-MUFFIN PAN RECIPES

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Please enjoy this compilation of over 60 delicious recipes that you can make using the Mini Muffin Pan! 
 
Tip:  When using this pan you may want to reduce the temp by 25 degrees. The dark color of the pan will really attract and hold the heat. Sometimes if you check out the back of some boxes of cake mix it will suggest the same for a dark pan.
 
 
*****SAVORY RECIPES*****
 
Savory Vegetable Mini-Quiches
 
1 package (15 ounces) refrigerated ready-to-bake piecrust                 
1-cup zucchini, chopped
½ cup fresh mushrooms, chopped                                                      
¼ cup cooked bacon, chopped or bacon bits
1 garlic clove, pressed                                                                        
 ¼ cup green onions, sliced
½ cup milk                                                                                          
 2 eggs
½ cup (2 ounces) shredded Cheddar cheese                                       
 Dash of ground black pepper
 
Preheat oven to 375'F On lightly floured surface; roll one piecrust into 12xl0-inch rectangle using lightly floured Dough and Pizza Roller. Cut 12 circles from dough using 3" Cut-N-Seal.  Press into Deluxe Mini-Muffin Pan using mini-Tart Shaper. Repeat with remaining piecrust. Chop zucchini, mushrooms, and bacon using Food Chopper.  Press garlic with Garlic Press. Slice green onions using 3" Self-Sharpening Paring Knife.  Whisk milk and eggs together in Classic 2-Qt.  Batter Bowl. Stir in vegetables and remaining ingredients. Fill each muffin cup with approximately 1 tablespoon filling.  Bake 13-15 minutes or until puffed and lightly browned. Cool in pan 2 minutes; remove carefully.  Serve warm.
Yield: 24 servings.  Approximately 106 calories and 7 grams of fat per serving
 
Bacon Tomato Cups
 
8 slices bacon, crisply cooked                                                            
1 medium tomato (seeded and cut)
½ onion, small                                                                                    
 3 ounces Swiss
½ cup mayonnaise                                                                              
 1 10 oz. can refrigerated flaky biscuits
 
Coarsely chop bacon, tomato and onion.  Add cheese.  Mix all ingredients except biscuits.  Set aside.  Separate each biscuit into 2 thinner biscuits.  Lay each biscuit over a Mini-Muffin Pan cup.  Using the Mini-Tart Shaper dipped in flour, press each biscuit into cup.  Fill cups with bacon mixture.  Bake 10 - 12 minutes at 375 degrees.
 
Mini-Ham Puffs
 
1 pkg. (2½ oz.) processed sliced ham                                                 
1 small onion
½ c. shredded Swiss cheese                                                                
 1 egg, lightly beaten
1½ t. Dijon-style mustard                                                                    
1/8 t. black pepper
1 pkg. (8 oz.) refrigerated crescent rolls
 
Preheat oven to 350ºF. With Food Chopper, finely chop ham and onion; place in Batter Bowl with cheese, egg, mustard and pepper. Stir to combine; set aside.   Spray Mini-Muffin Pan with Spritzer. Unroll crescent-roll dough and press into a large rectangle, pinching seams to seal. Cut rectangle into 24 equal pieces with Pizza Cutter. Place dough pieces in Mini-Muffin Pan cups and with lightly floured Mini-Tart Shaper; press each piece into a cup shape. Dip Mini-Tart Shaper in flour as necessary to prevent sticking. With Small Stainless Steel Scoop, divide the ham-cheese mixture evenly into dough cups. Bake 15 minutes or until lightly browned. Makes 24 appetizers.
 
 
 
Salsa Bites
 
1 (8 oz) pkg cream cheese                                                      
 1  (3 oz) pkg cream cheese
1/3 C thick/chunky salsa                                                         
2 Eggs
½ C. cheddar cheese, shredded                                                           
 2 Tbsp. Olives, chopped
1 Tbsp. Green onion, chopped                                                           
 1-2 Clove garlic
¼ C. Sour cream                                                                     
2 Tbsp. Fresh cilantro
 
Preheat oven 350° Mix softened cream cheese until smooth - add salsa & eggs - blend well.  Stir in cheese, chopped olives, green onion and garlic.  Spray Deluxe Mini-Muffin Pan.  Fill muffin cups.  Bake 15-18 minutes.  Let cool in pan 5 min.  Cool - spread tops with sour cream and sprinkle with fresh cilantro.
 
Taco Appetizers
 
1 lb. ground beef uncooked
2 Tbs taco seasoning  (or SW seasoning)
2 Tbs ice water                                                                       
1 cup shredded cheddar cheese
 
Tortilla chip filling:
1 C sour cream                                                                      
  2 Tbs taco sauce
2 oz black olives chopped                                         
  ¾ C coarsely crushed tortilla chips
 
Heat oven 425.  Mix beef, taco seasoning, and ice water with hands. Press into bottom of mini muffin pan with tart shaper. Mix tortilla chip filling and place in each shell with stainless steel scoop, mounding slightly. Sprinkle with cheddar cheese. Bake 7-8 minutes remove tartlets from pan with citrus peeler Yield 30-36 appetizers
 
Mini Corn Dogs
 
Put a ½ inch slice of hot dog into each well of the pan. Make up a small batch of corn muffin batter (from a mix or from scratch) and pour the batter over the hot dog slice, filling well about ¾ full. Bake according to corn muffin mix package directions, checking for doneness of the muffin.
 
Holiday Wrappings
 
2 pkgs. (3 oz. each) cream cheese, softened                                       
 ½ cup sour cream
1 garlic clove, pressed                                                                        
¾ tsp. All-Purpose Dill Mix
1/8 tsp. ground black pepper                                                              
1 pkg. (2 ½ oz.) processed sliced beef
½ cup shredded Swiss cheese                                                             
 2 Tbsp. shredded Parmesan cheese
36 wonton wrappers
 
Preheat oven to 350F. In Batter Bowl, blend cream cheese until smooth with sour cream, garlic, Dill Mix and pepper. With Food Chopper, chop beef finely in batches and add to cream cheese mixture, along with Swiss and Parmesan cheeses; blend well. Spray Deluxe Mini-Muffin Pan with non-stick vegetable spray. Separate wonton wrappers and arrange one in each cup of the muffin pan. With Mini-Tart Shaper, press each wonton wrapper into muffin cup. With small Stainless Steel Scoop, fill wonton cups with cheese mixture. Dip fingers in cold water, then pinch and twist tops of each wonton together to form package. Bake 15 minutes or until wontons are browned and crisp. Cool 10 minutes before serving. Serve warm.
 
Corn Bread Cups
 
Make cornbread mixture. It should be kind of thick. Make little corn bread cups. Fill with taco meat or chili mixture. Top with shredded cheese and/or sour cream.
 
 
 
Squash Cornmeal Muffins
 
1 cup grated zucchini                                                              
¾ cup flour
1 tsp baking powder                                                               
 ½ tsp salt
1/3-cup cornmeal                                                                    
 2 Tbs sugar
1 egg beaten                                                                           
1/3 cup milk
3 Tbs butter, melted
 
In 2 qt Batter Bowl combine flour, baking powder, salt, cornmeal and sugar.  Combine beaten egg and milk and stir into first mixture with grated squash, then melted butter.  Pour into greased muffin tins.  Bake in preheated 400F oven 18-20 minutes.
 
Breakfast Cups
 
Mix shredded hash browns with an egg. Place mixture in each cup.  Use tart sharper to form cup. You may have to press a bit.  Bake at 350F for approx. 15-20 min. Fill with crumbled bacon, green onions and shredded cheddar cheese.  Garnish with sour cream.
 
 
Cheesy Artichoke Cups
 
24 small wonton wrappers (approx. 3 inch squares)               
2 jars (6 ¼ ounces each) marinated artichoke hearts
¼ cup chopped red bell pepper                                                           
1/3 cup sliced ripe pitted olives
¼ cup (1 ounce) freshly grated Parmesan cheese                                
1 clove garlic, pressed
½ cup mayonnaise
 
Preheat oven to 350 degrees. Press wonton wrappers into Deluxe Mini-Muffin Pan using Tart Shaper. Drain artichoke hearts, reserving marinade for later use.  Pat artichokes dry with paper towel.  Chop artichokes and red pepper using Food Chopper. Slice olives using Egg Slicer Plus.  Grate cheese using Cheese Grater.  Press garlic using Garlic Press. Combine chopped vegetables, olives, cheese, garlic, and mayonnaise in Classic 2-Qt. Batter Bowl.  Fill prepared muffin cups with artichoke mixture using small Stainless Steel Scoop (1 scoop per muffin cup).  Bake 12-14 minutes.  Let cool in pan 2 minutes.  Carefully remove and serve warm.  Yield: 24 servings Approximately 79 calories and 6 grams of fat per serving.
 
Broccoli Cheese Mini Quiches
 
1 package (15 oz) refrigerated ready-to-bake piecrusts                                   
 2 Tablespoons butter
½ pound fresh broccoli                                                                                   
 1 medium yellow onion
2 eggs                                                                                                 
 ½ cup half 'n half
6 slices turkey bacon, cooked and crumbled                                     
  2 oz Swiss cheese
Salt & pepper
 
Preheat oven to 375° Measure and whisk eggs, half 'n half, salt and pepper. Peel onion. Cut up broccoli and put in Colander Bowl. Measure butter into Skillet Put cheese in Cheese Grater in Bowl Grease and flour mini-muffin pan Roll out pie dough and cut 11 circles and load muffin pan Roll out small piece of dough using Dough & Pizza Roller. Cut circle using Cut'N Seal; Form in Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Slice onion using Ultimate Slice'N Grate, Chop using Food Chopper. Melt butter in Generation II Stir-Fry Skillet; add veggies and sauté until tender. Whisk eggs, salt, pepper and milk in bowl.  Add crumbled bacon, sautéed veggies. Grate cheese into Grate and Store using Deluxe Cheese Grater.  Mix together using Super Scraper. Fill each muffin cup with about 1 Tb filling using small Stainless Steel Scoop. Bake 15-18 minutes or until puffed and lightly browned. Cool in pan 2 minutes.  Remove carefully; serve warm.
 
 
 
 
Chicken Salad Cups
Prep Time:  10 minutes (Ready in 30 minutes)
 
2 cups chopped cooked chicken                                                                     
 1/3-cup shredded Cheddar cheese
3 tablespoons chopped toasted almonds                                                         
3 tablespoons chopped green onions
3 tablespoons mayonnaise                                                                  
1/8-teaspoon ginger
1  (17.3-oz.) can Pillsbury Grand’s Refrigerated Buttermilk Biscuits  
 Sesame seeds
 
Heat oven to 375 F. Lightly grease 8 jumbo muffin cups. In small bowl, combine chicken, cheese, almonds, onions, mayonnaise and ginger; mix until well blended. Separate dough into 8 biscuits. Press each biscuit in greased muffin cup to cover bottom and sides, forming 1/4-inch rim. Spoon chicken mixture into biscuit cups, dividing evenly. Sprinkle with sesame seed. Bake at 375 F. for 15 to 20 minutes or until golden brown. 8 salad cups.
Copyright 1999 The Pillsbury Company
 
 
Sloppy Joe Cups
 
1 (15-oz.) pkg. refrigerated piecrust                                                    
1 lb. lean ground beef
1 medium onion, chopped                                                                  
1 green bell pepper, chopped
1 (14.5-oz.) jar Not-So-Sloppy-Joe Sloppy Joe Sauce                        
1 medium tomato, seeded and finely chopped
 
Preheat oven to 400. Unroll each crust onto grooved cutting board, using 3" Cut N' Seal, cut out 12 rounds from each piecrust.  Place each round into the MMP and press in with Tart Shaper.  Prick each crust with a fork Bake 9 - 11 minutes or until golden. Cool slightly and remove from tins. Sauté next three ingredients in 12" skillet, drain. Stir in sloppy Joe sauce and heat until warn.  Stir in tomato using Small SS scoop; place a scoop of mixture into each tart cup. Garnish and serve.  Makes 24 appetizers.
 
 
Parmesan Tomato Muffins
 
2 c. all purpose flour                                                                          
1 T. granulated sugar
1 ½ t. baking powder                                                                          
½ t. baking soda
1 t. Italian Seasoning                                                                           
1 ¼ c. buttermilk
¾ c. Parmesan cheese                                                                       
¼ c. melted butter
1 egg                                                                                                   
1 c. chopped tomato
 
Heat oven to 400.  Sift together flour, sugar, baking powder and baking soda in a large bowl.  Mix in Italian seasoning and cheese.  In a small bowl mix together buttermilk, butter, egg and tomato.  Pour buttermilk mixture into flour mixture.  Stir until dry ingredients are moistened.  Fill greased muffin tins and bake for 20 minutes or until a tester comes out clean.  Makes 12.  Serve warm.
 
 
Easy Taco Puffs
 


1 pound lean ground beef, browned
1-2 cups taco chips, crushed to each 1 cup
1 package (8 oz) crescent rolls
1 cup cheddar cheese, shredded
½-1 cup salsa
1-2 teaspoons Pantry Southwest Seasoning Mix


 
Preheat oven to 375°.  Roll crescent rolls out flat on cutting board; cut into squares.  Put squares into mini-muffin tin using tart shaper.  Mix rest of ingredients in 2 Qt. Batter bowl.  Scoop into muffin tin using scoop.  Bake 10-15 minutes or until done.
 
 
 
Easy Pizza Bites
 
1 pound lean ground beef, browned                                       
1-cup mozzarella cheese, grated w/ US&G
1 package (8 oz) crescent rolls                                                
1-cup tomato sauce or plain (not chunky) Spaghetti Sauce                                                                                               
1-2 teaspoons Pantry Italian seasoning mix
1 garlic clove, pressed
 
Preheat oven to 375°.  Roll crescent rolls out flat on cutting board; cut into squares.  Put squares into Deluxe Mini-Muffin Tin using Tart Shaper.  Mix rest of ingredients in 2 Qt. Batter Bowl.  Scoop into muffin tin using scoop.  Bake 10-15 minutes or until done.  Use Citrus Peeler to easily flip out from Muffin Pan.
 
 
Crispy Taco Bites
 
24 Wonton wrappers
 
Filling:
2 packages (3 oz. each) cream cheese, softened                                                         
½ cup sour cream
2 pressed garlic cloves                                                                                    
 ¾ teaspoon oregano
¾ teaspoon chili powder
 
Toppings:
Tomatoes, seeded                                                                                           
 Sour cream
Green onions                                                                                                  
Black olives
Ripe avocado
 
Preheat oven to 350 degrees.  Spray 2 Mini-Muffin pans lightly with vegetable oil spray.  Separate Wonton wrappers and place one in each cup of the Mini-Muffin Pan.  Using Mini-Tart Shaper, press each wrapper into cup using care to keep cup area open. Combine all filling ingredients in Classic 2-Quart Batter Bowl.  Blend until smooth using Super Scraper.  Fill Wonton cups with filling using small Stainless Steel Scoop.  Bake 10 minutes.  Chop toppings finely with Food Chopper.  Garnish with toppings of choice. Yield:  24 pieces
 
 
Taco Tartlets
 
1 lb ground beef uncooked                                         
 2 Tbs taco seasoning (or SW seasoning)
2 Tbs ice water                                                           
1 cup shredded cheddar
 
Tortilla chip filling:                                                     
1 C sour cream
2 Tbs taco sauce                                                         
 2 oz black olives chopped
¾ C coarsely crushed tortilla chips
 
Heat oven 425. Mix beef, taco seasoning, and ice water with hands. Press into bottom of mini muffin pan with tart shaper. Mix tortilla chip filling and place in each shell with stainless steel scoop, mounding slightly. Sprinkle with cheddar cheese. Bake 7-8 minutes. Remove tartlets from pan with citrus peeler. Yield 30-36 appetizers
 
Mini Potatoes
Thaw out tater tots and bake them at 450 for 5-6 minutes, then add cheese and bacon bits and bake for 2 more minutes. Let them set for 5-10 min. to let the hash browns harden and you can get them out of the muffin pan with the citrus peeler. Top with sour cream and chives.
 
 
*****SWEET RECIPES*****
 
Pumpkin Gems
 
1 yellow cake mix                                                                                          
3 eggs
½ cup oil                                                                                                         
1-teaspoon baking soda
2 teaspoons cinnamon                                                                                    
1 can (20 ounces) pumpkin
 
Preheat oven to 350F. Blend together all ingredients. Spritz each Mini-Muffin well and fill 2/3 full. Bake for 15 minutes. Cool then frost with Cream Cheese Frosting.
 
1 package (3 ounces) cream cheese, softened                                                
¾ cup butter, and softened
½ teaspoon vanilla                                                                                          
1-tablespoon milk
2 cups powdered sugar
 
Cream together the butter and cream cheese. Beat in vanilla and milk.  Gradually add powdered sugar until frosting is desired consistency.  Yield: 100 mini-cupcakes
 
 
Brownie-Wrapped Caramels
 
Make the Brownie mix according to package directions.  Using the small Stainless Steel Scoop, fill each well of the pan. Then place one unwrapped caramel in the middle, and bake according to the directions on the brownie mix box.
 
 
Chocolate/PB Cookie Tarts:
 
Slice refrigerated sugar cookie dough into ¼ " slices and put one slice into each well of the pan. Using the Mini-Tart Shaper dipped into powdered sugar each time, form cookie dough into tarts. Place an unwrapped miniature peanut butter cup into each tart, and bake according to directions on cookie dough wrapper.
 
 
Chocolate Dream Cups
 
Slice refrigerated chocolate cookie dough into ¼ " slices and press into each well of the Mini Muffin Pan with the Tart Shaper. Bake according to package directions. Immediately upon removing them from the oven, using the Tart Shaper dipped in cocoa powder, re-form each cookie into the tart, if needed. Make up a quick chocolate mousse, using a box of instant pudding and pie filling (choose the brand you would like, they all work well) and substitute the milk with
whipping cream (really rich); using only half of the called for liquid though. Decorate with whipped topping, and then grate chocolate on the top of each tart with the Deluxe Cheese Grater!
 
Mini Pecan Pies
 
Buy the ready made pie crust and roll it out a bit more (makes it thinner). Use the flower bread tube and cut out the flowers and then put them into the Mini Muffin Tin with the tart shaper. Put Pecan Pie filling into them and bake them. Little pecan pies.
 
 
Mini Cheesecakes
 
Using Food Chopper, chop vanilla wafers into fine crumbs. Mix with a little melted butter to the right consistency for a crumb crust. Press about a teaspoon of the crust mixture into each well of the pan, using the Tart Shaper. In the 2-Quart Batter Bowl take 2 tubs of the Cheesecake flavored soft cream cheese (Kraft brand is one), let them soften a little to spreading consistency.  Take one envelope of unflavored gelatin and mix with 2 tablespoons of boiling water, until dissolved.  Mix with the cheesecake flavored cream cheese. Using the Easy Accent Decorator and the large opening tip, fill each well of the Mini-Muffin Pan with the cream cheese mixture, refrigerate for about 30 - 45 minutes. Decorate each one with pie filling or whipped cream, etc... ~or~ Use a boxed cheesecake dessert and make according to package directions using the Mini Muffin Pan.
 
 
Pie Crust Tarts
 
Use 3" Cut N Seal to cut round pieces of piecrust. Place in Mini Muffin Pan and use Tart Shaper to form a little pastry cup.  Bake to a golden brown.  These can be frozen and kept for entertaining. Then fill with pudding or pie filling.
 
 
Cookie Cups
 
Roll cookie dough into small balls. Use Tart Shaper to form a cookie cup.  Bake following package directions and freeze.   Fill with ice cream.
 
 
Gingersnap Mini Muffins
 
¼ cup sugar                                                                            
¼ cup brown sugar, packed
2/3-cup molasses                                                                    
1 egg
1 ½ tsp baking soda                                                                
1 tsp cinnamon
1 tsp ginger                                                                             
½ tsp ground cloves
2 tsp lemon zest                                                                                  
 2-½ cups all-purpose flour
1-cup sour cream
 
Garnish:  Powdered Sugar
 
Preheat over to 375F.  In2 qt Batter Bowl, combine sugar, brown sugar, molasses, egg, baking soda, cinnamon, ginger cloves and zest.  Beat at medium speed until well mixed.  Add flour and sour cream; continue beating well.  Using small Stainless Steel Scoop, scoop batter into mini- muffin pans, filling cups ¾ full.  Bake for 11-14 minutes or until cake tester inserted in center comes out clean.  Let stand 5 minutes.  Remove from pan.  Sprinkle with powdered sugar.
 
Cookie Kisses
 
1 pkg (18 oz) refrigerated chocolate chip cookie dough
36 chocolate candy kisses, unwrapped
 
Preheat oven to 350*F.  Cut cookie dough into 9 slices.  Cut each slice into 4 pieces.  Lightly spray Deluxe Mini-Muffin Pan with vegetable oil spray.  Place one piece of dough in each muffin cup.  Dip Mini-Tart Shaper in all-purpose flour; press into dough to form a cup.  Flour Mini-Tart Shaper after forming each cup to prevent dough from sticking.  Place 1 candy piece in each cup.  Bake 10-12 minutes. Cool cookie cups in Mini-Muffin Pan 15 minutes.  Remove to Nonstick Cooling Rack and cool completely. 
Brownie Cookies
 
One of my favorites is use chocolate chip cookie dough and brownie mix. Put the cookie dough in the MMP and use the tart shaper to make a well.  Mix brownies as usual--then, with the stainless steel scoop, add the brownie mix to the well of the cookie dough.  Cook at 350° for about 12 min. (I think?)  They are awesome!
 
Orange Juice Muffins
 
2 cups buttermilk baking mix                                                 
 4 tablespoons sugar, divided
1 egg                                                                                       
1 tsp grated orange peel
1/3-cup orange juice                                                               
 1 tsp ground cinnamon
 
Preheat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups. Mix baking mix, 2 tablespoons sugar egg, orange peel and orange juice. Beat vigorously for 30 seconds. Fill muffin cups about 2/3 full. Mix 2 tablespoons sugar and the cinnamon; sprinkle each muffin with about ½ tsp of sugar mixture. Bake 15 minutes. Serve with butter and honey.
 
 
Banana Poppy Seed Muffins
 
2 medium bananas, peeled                                                                 
 1 egg
¾ cup sugar                                                                                        
 ¼ cup vegetable oil
2 teaspoons grated orange peel                                                                       
2 cups all-purpose flour
1-½ tablespoons poppy seeds                                                             
2 teaspoons baking powder
½ teaspoon salt
 
Puree bananas in blender (1 cup). In medium bowl, mix bananas, egg, sugar, oil and orange peel until well blended. In large bowl, combine flour, poppy seeds, baking powder and salt. Stir banana mixture into flour mixture until evenly moistened. Spoon batter into greased 2 ½ inch muffin cups. Bake in 375 oven 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool on wire rack. Dip warm tops in sugar.
 
 
Apple Coffeecake Muffins
 
Filling:
1 Small Unpeeled Apple, finely chopped                                                       
¼ cup chopped walnuts
2 tablespoons butter or margarine, melted                                          
1 tablespoon granulated sugar
1-teaspoon cinnamon
 
Muffins:
1 ½ cups 100% bran cereal                                                                 
1-½ cups milk
1 Egg                                                                                                  
 ½ cup packed Brown Sugar
1/3-cup vegetable oil                                                                          
2 cups all-purpose flour
1-tablespoon baking powder                                                               
1-teaspoon allspice
½ teaspoon salt
 
Grease large muffin tins or line with paper baking cups. Combine all filling ingredients; set aside. Combine cereal and milk; let stand 5 minutes. Stir in egg, brown sugar and oil. Mix remaining ingredients in large bowl. Stir cereal mixture into dry ingredients, stirring just until moistened. Spoon half of batter into muffin cups. Top each with 1-tablespoon apple filling, pressing gently into batter. Spoon remaining batter on top. Bake at 400 degrees for about 20 minutes or until firm to the touch. Cool in pans 5 minutes; remove muffins and cool on rack. Store in airtight container.
Mini Cream Cheese Brownies
 


1 pkg brownie mix, prepared to package directions
1 8 oz. package cream cheese, softened
1 egg
1/3-cup sugar
1 bag mini chocolate chips


 
Mix brownie mix according to package directions. Place in mini cupcake papers, filling half full (or use the PC Non-stick Mini-Muffin Pan). Mix together cream cheese, sugar, and egg. Place by spoonful on top of brownie mixture. Top with mini chocolate chips. Bake at 350 degrees F. for 15 minutes. Cool. These freeze well.
 
 
Lemon Blueberry Tea Muffins
 
1 package (7 1/2 ounces) corn muffin mix                                         
1 tsp. grated lemon rind
1/3-cup water                                                                                      
1 can (16 ounces) blueberries, well drained
1-tablespoon sugar
 
Spray 24 mini muffin cups or 8 regular sized cups with cooking spray. Combine muffin mix and lemon rind. Stir in water until just blended but still slightly lumpy. Quickly stir in blueberries. Fill cups 2/3 full Sprinkle with sugar. Bake in preheated 400-degree oven for 10-12 minutes for mini muffins, or 15-20 for regular size muffins. Let stand a few minutes before removing from pan.
 
 
Mandarin Orange Muffins
1 (11 oz.) can mandarin oranges
1 ½ c. all purpose flour
1 ¾ tsp. baking powder
½ tsp. salt
¼ tsp. nutmeg
¼ tsp. allspice
½ c. sugar
1/3 c. shortening
1 egg, slightly beaten
1/3 c. milk

TOPPING:
¼ c. melted butter
¼ c. sugar mixed with
½ tsp. cinnamon
 
Drain oranges well and pat dry while mixing batter. Mix flour, baking powder, salt, nutmeg and allspice. Cut in shortening. Add drained orange segments and mix lightly. Combine egg and milk. Add all at once to flour mixture and mix until flour is moistened. Spoon into greased muffin pan to about ¾ depth. Bake 20 to 25 minutes at 350 degrees. Remove from pan. While hot dip in melted butter, then roll in cinnamon sugar mixture.
 
 
Lemon Macaroon Tarts
 

Shells

 
2 c flaked coconut
½ c sugar
¼ c + 2T flour
1 t vanilla
2 egg whites
 
Mix together ingredients.  Spay MMP pan generously.  Spoon mixture evenly into cups and press with Tart Shaper.  Bake at 400 for 15 minutes till edges are brown.  Cool 2 minutes on rack.  Take out and cool completely.
 
Dried Cherry Muffins
 
1 cup dried cherries, pitted                                                                 
 1-cup buttermilk
1 ¾ cup unbleached all-purpose flour                                                
2 tsp baking powder
1 tsp baking soda                                                                                
pinch salt
8 tbsp (1 stick) unsalted butter, at room temperature                          
¾ cup sugar
2 eggs, lightly beaten
 
Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes. Preheat the oven to 350 degrees. Grease 18 muffin cups or line them with paper liners. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, cream together the butter and sugar. Add the eggs and mix thoroughly. Make a well in the center of the dry ingredients, and spoon the cherries and buttermilk into it. Then add the butter-sugar mixture. Mix until thoroughly blended - but do not over mix. Fill the cups two thirds full with the batter, and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes.
 
 
 
Apple Butter Muffins
 
1-¾ cups flour                                                                                                
 1/3-cup sugar
2 teaspoons baking powder                                                                            
½ teaspoon ground cinnamon
¼ teaspoon salt                                                                                                           
¼ teaspoon ground nutmeg
1/8-teaspoon ground allspice                                                                          
 1/8-teaspoon ground ginger
1 egg, lightly beaten                                                                                        
 ¾ cup milk
¼ cup vegetable oil                                                                                         
 ½ cup thick apple butter

Topping:
½ cup crushed pecans or walnuts
3 tablespoons sugar
 
In a medium bowl, combine the first eight ingredients. Combine egg, milk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups with a round tablespoon of batter. Top each with a rounded teaspoon of apple butter and remaining batter. Combine topping ingredients; sprinkle over muffins. Bake at 400 F. for 15-18 minutes. Cool in pan 10 minutes before removing to wire rack.
 

Grand Marnier Cranberry Muffins
 
1 ¼ cups orange juice                                                             
 ¼ cup Grand Marnier Liqueur
¾ cup canola oil                                                                     
2 cups chopped cranberries
2-½ cups all-purpose flour                                                      
 1-cup whole-wheat flour
1-½ cups sugar                                                                        
 2 Tbs baking powder
½ t salt                                                                                    
 1 ½ T orange zest
4 egg whites
 
Preheat oven to 400 degrees F.  Combine the orange juice, the Grand Marnier, and the oil; set aside while you prepare the batter.  In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, baking powder, and salt, and orange zest.  In another large bowl, beat the egg whites until frothy.  Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist.  Use Stainless Steel Scoop to scoop into paper-lined Mini-Muffin Pan.  Bake for 20 minutes or until golden brown and puffed. Makes about 48 mini muffins.
 
Strawberry Cream Tarts Au Chocolate
 
25 Min Prep 5 Min Cook                                                                    
 ¼ c butter
¼ c light corn syrup                                                                            
½ c choc chips
50 Nilla wafers rolled into crumbs                                                      
 1 pt strawberries
2 (3 oz.) pkgs cream cheese, soft                                                        
 ½ c powdered sugar
 
In med saucepan on med heat melt butter, corn syrup, and choc chips until mixture is smooth.  Remove from heat.  Stir in wafer crumbs.  While still warm, divide evenly among mini-muffin cups. Press with Tart Shaper. Chill 15 minutes. Remove from pan and set aside to chill some more.  In med bowl, beat together cream cheese and powdered sugar.  Fill each tart with cream cheese mixture.  Slice strawberries with Egg Slicer Plus to fan out.  Drag through crystal sugar.  Place fan or a few slices on top of each tart.
 

Lemon Filling

 
¾ c sugar
1 T + 2t corn starch
½ t lemon zest
1/3 c water
1/3 c lemon juice
1 egg lightly beaten
½ c whipped topping
2 T flaked coconut toasted


 
Combine sugar, corn starch and lemon zest in saucepan.  Gradually add water and lemon juice.  Stir with whisk till blended.  Bring to boil over med heat, stirring constantly. Gradually stir ¼ of the mixture into egg.  Now add egg mixture back into pot stirring constantly.  Cook over med heat for 1 min or till thick.  Pour in a bowl and cover with plastic wrap and chill. When cool, fill each tart.  Top with whipped topping from EAD.
 
 
Raspberry Almond Mini-Muffins
 
2 cups all-purpose flour                                                                                 
 2/3-cup sugar
2 tsp baking powder                                                                           
 ¼ tsp salt
¼ tsp cinnamon                                                                                              
 ½ cup butter, melted
2/3-cup milk                                                                                       
 1 egg
¾ tsp almond extract                                                                           
 ¼ cup raspberry preserves
Powdered sugar
 
Preheat oven to 400°.  Combine flour, sugar, baking powder, salt and cinnamon in 2QTBB.  Melt butter in the
Micro-Cooker on high for about 45 seconds.  Stir melted butter, milk egg and almond extract into dry ingredients, mixing until well combined.  Spray DMM Pan with Spritzer.  Fill prepared Muffin cups using medium SS Scoop (1 scoop per cup).  Press approximately ½ tsp raspberry preserves into top of muffin batter.  Gently fold batter over most of preserves.  Bake 12-14 minutes or until light golden brown.  Cool in pan 5 minutes. Carefully remove, dust with powdered sugar just before serving.
 
 
Cookie Ice Cream Treats
 
Using the MMP and Tart Shaper, take a ball of cookie dough. Press into tarts with the TS. Place into a freezer safe container and freeze. When company comes over or the kids need a treat, take them out and pop into the oven at 350 for about 15 minutes. When done and slightly cooled, use SSS to put a dollop of ice cream into each tart. Any flavor will do. Sprinkle with cocoa or cinnamon or candy sprinkles. Easy, fast and fun!
 
 
Chocolate Cherry Cups
 
1-½ cups firmly packed brown sugar                                      
2/3 cup shortening
 

1-tablespoon water                                                                 
1-teaspoon vanilla
2 eggs                                                                                     
1-½ cups all-purpose flour
1/3-cup cocoa                                                                         
¼ -teaspoon baking soda
½ teaspoon salt                                                                                   
2 cups miniature semi-sweet Hershey's Chips
½ cup whipping cream                                                            
8 ounces semi-sweet chocolate, chopped
48 red candied cherries (or maraschino cherries patted dry on paper towels)
 
Preheat oven to 375 degrees.  Place sheets of foil on counter top for cooling cookies.  Combine brown sugar, shortening, water and vanilla in Classic 2-Qt. Batter Bowl.  Beat at medium speed until well blended.  Beat eggs into creamed mixture.  Combine flour, cocoa, baking soda and salt.  Mix into creamed mixture on low speed just until blended.  Stir in Hershey's Chips.  Press dough onto sides, but not bottom of ungreased Mini Muffin Pan.   Bake two muffin pans at
a time at 375 degrees for 7 to 9 minutes.  DO NOT OVER BAKE. Press the Mini-Tart Shaper into the center of each warm cup to make an indentation.  Cool 10 minutes in muffin tin.  Remove cups to Non-Stick Cooling Rack to cool completely.  Heat cream in small saucepan over low heat just until hot.  Add chopped chocolate.  Stir until chocolate is completely melted and mixture is smooth and shiny.  Cool mixture until thickened.  Drop 1 teaspoonful of mixture into each cup.  Place 1 cherry on top of chocolate.  Cool until set.
 
 
Dutch Apple Mini Tarts
 
1 pkg (15 oz) refrigerated ready to bake piecrust

 

Apple Filling

½ package (8 oz) cream cheese, softened
¼ cup firmly packed light brown sugar
1 egg
2 Tbsp flour
½ tsp ground cinnamon
½ tsp vanilla extract
3 medium peeled sliced chopped Granny Smith apples (3 cups)

Topping

3 Tlbsp  firmly packed light brown sugar
2 Tbsp butter
3 Tbsp flour
 
Preheat oven to 375*F.  On lightly floured surface, roll one piecrust into 12 x 10 inch rectangle using DPR.  Cut 12 circles from dough using 3" Cut and Seal (or use end of bread tube for pretty scalloped edge).  Press into MMP cups using tart shaper.  Repeat with remaining piecrust.  For apple filling, whisk cream cheese in Classic 2-qt BB until smooth.  Whisk in sugar until fluffy. Mix in egg until well blended.  Stir in flour and cinnamon until smooth. Peel and slice apples using APCS.  Chop into small pieces using FC. Stir into cream cheese mixture.  Fill prepared muffin cups with apple mixture, filling over top of pastry.  For topping, combine 3 TBSP flour and 3 TBSP brown sugar.  Cut in butter until coarse crumbs are formed (use Pastry Blender or new nylon flat whisk works great too).  Spoon over apple filling. Bake 18-20 min or until light golden brown.  Let cool in pan 5 minutes. Remove from pan.  Serve warm or at room temperature.
 
 
Brownie Bonbons
 
2 jars (10 oz each) maraschino cherries w/ stems
Cherry liqueur (optional)**
4 squares Baker's Unsweetened Chocolate
¾ cup (1 ½ sticks) margarine or butter
2 cups granulated sugar
4 eggs
1-teaspoon vanilla
1-cup all-purpose flour
Chocolate Fudge Filling (recipe at the bottom)
1/2 cup powdered sugar
 
Heat oven to 350 F Microwave chocolate and margarine in large microwave able bowl (Micro-Cooker) on high 2 minutes or until margarine is melted.  Stir until chocolate is completely melted.  Stir granulated sugar into melted chocolate mixture.  Mix in eggs and vanilla until well blended.  Stir in flour.  Fill greased 1 3/4 x 1-inch mini muffin cups 2/3 full with batter (Mini Muffin Pan).  Bake for 20 minutes or until toothpick inserted into center comes out with fudge crumbs.  Do not over bake.  Cool slightly in muffin pans; loosen edges using the plastic citrus peeler.  Remove from pans.  Turn each brownie onto cooling rack while warm.  Make ½ inch indentation into top of each brownie with Mini Tart Shaper.  Cool completely. Prepare chocolate fudge filling.  Drain cherries, reserving liquid or liqueur.  Let cherries stand on paper towels to dry.  Combine powdered sugar with enough reserved liquid to form a thin glaze. Spoon or pipe about 1 teaspoon chocolate fudge filling into indentation of each brownie.  Gently press cherry into filling.  Drizzle with powdered sugar glaze using V-Shaped Cutter.
 
**For liqueur-flavored cherries, drain liquid from cherries.  Do not remove cherries from jars.  Refill jars with liqueur to completely cover cherries; cover tightly.  Let stand at least 24 hours for best flavor.
 
 
Chocolate Fudge Filling
 
3 squares Baker's unsweetened Chocolate                  
 1 package (3 ounces) Philly cream cheese (softened)
1-teaspoon vanilla                                                      
 ¼ cup corn syrup
1 cup powdered sugar
 
Melt chocolate in small microwave able bowl Micro Cooker on HIGH 1-2 minutes or until almost melted, stirring after each minute.  Stir until chocolate is completely melted.  Set aside. BEAT cream cheese and vanilla in small bowl (1 QT BATTER BOWL) until smooth.  Slowly pour in corn syrup, beating until well blended.  Add chocolate, beat until smooth.  Gradually add powdered sugar, beating until well blended and smooth.
 
 
Sugar Cookie Cups with Raspberry Filling
 
Sugar Cookie Cups
 
Slice one roll of Pillsbury sugar cookie dough into ¼ inch slices. Cut each slice in half and roll into ball. Grease mini muffin pan and sprinkle with sugar. Place a ball in each cup. Use tart shaper dipped in flour to make cookie cup. Prick dough before baking (cake tester works for this). Bake at 350 degrees for 10 minutes or until golden brown. Remove from oven and reshape dough gently with tart shaper. Remove from pan and cool on cooling rack.
 

Raspberry Filling

 
2 ½ cups powdered sugar
1 8 oz. cream cheese
1 pkg. unsweetened raspberries, thawed
1 pkg. vanilla instant pudding (can use sugar free)
 
Drain and rinse raspberries. Mix cream cheese and powdered sugar. Add raspberries, and blend well. Stir in vanilla pudding. Chill. Fill cups with raspberry cream (use EAD), and top with shaved white chocolate (use cheese grater).
 
 
New York Chocolate Cheesecake Muffins
 
3 oz. cream cheese
2 Tbsp sugar
½ cup chopped walnuts
1-cup flour
¼ cup sugar
5 Tbsp sweetened Chocolate Cocoa Mix
2 tsp. baking powder
½ tsp. salt
1 egg beaten
¾ cup milk
1/3-cup oil
 
In 1 Qt Batter Bowl, blend cream cheese and 2 Tbs sugar till fluffy.  Chop walnuts with Food Chopper and add to cream cheese mixture.  Set aside.  In 2 Qt Batter Bowl combine flour, 1/4 cup sugar, cocoa, baking powder and salt.  Combine egg, milk and oil in your second 1 Qt. Batter Bowl.  Make a well in the dry ingredients and add milk mixture.  Mix with Mix and Scrap. Batter will be thin and lumpy.
 
Spoon about one Tbsp chocolate batter into each greased muffin cup.  Drop one tsp. of the cream cheese mixture on top and then more chocolate batter.  Bake immediately. (This will need to be adjusted for mini muffins.) Bake at 375 for 18-20 minutes. 
 
 
TINY CHERRY CHEESECAKES
 
1 cup all purpose flour                                                                                   
1/3-cup sugar
¼ cup baking cocoa                                                                            
 ½ cup cold butter or margarine
2 tablespoons cold water
 
FILLING:
2 packages (3 oz. each) cream cheese, softened                                             
¼ cup sugar
2 tablespoons milk                                                                              
1-teaspoon vanilla extract
1 egg                                                                                                   
1 can (21 oz.) cherry or strawberry pie filling
 
In 1 qt. batter bowl, combine flour, sugar and cocoa; cut in butter with pastry blender until crumbly.  Gradually add water, tossing with a fork until dough forms a ball.  Shape into 24 balls.  Place in mini-muffin pan and press with tart shaper.  Using small colander set bowl beat cream cheese and sugar until smooth.  Beat in milk and vanilla.  Add egg; beat until combined. Using SS scoop, spoon about 1 tablespoonful into each cup.  Bake at 325 for 15-18 minutes or until set.  Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely (non-stick cooling rack).  Top with pie filling.
 
 
Mini Lemon Cheesecakes
 
1 package Betty Crocker Supreme Lemon Bars Mix
1 package (3 oz.) cream cheese, softened
3 eggs
1/3-cup water
Powdered sugar, if desired
Lemon or raspberry pie filling

Heat oven to 350.  Divide Ready-Mixed Crust (dry) from lemon bars mix evenly in Deluxe Mini Muffin Pan.  Press in bottoms, using Mini Tart Shaper. Bake 6 to 8 minutes, or until very light brown. Beat cream cheese and 2 of the eggs thoroughly in medium bowl, using whisk.  Stir in Filling Mix from lemon bars mix, water and remaining egg until smooth (a few tiny lumps may remain).  Fill each mini muffin cup about ¾ full (about 1 tablespoon each) with cream cheese mixture. Bake 20 to 25 minutes or until firm.  Cool 10 minutes before removing from pan.  For best flavor, refrigerate 2 hours before serving.  Just before serving, sprinkle with powdered sugar.  Top each with ½ teaspoon pie filling if desired.  Makes 36 to 48 miniature cheesecakes

 
Decadent Dessert Cups.....Sinfully Delicious!

 1 pkg. brownie mix                                                                             
 1 cup whipped topping
2 oz. white chocolate                                                                          
1-pint strawberries, cleaned
2 tbsp. milk                                                                                         
2 eggs (for brownie mix)
1 pkg. cream cheese softened                                                             
Vegetable oil for brownie
1 fresh orange

 Preheat oven to 350.  Make brownie batter according to directions. Spray mini muffin pan with Bakers Joy.  Using SM stainless steel scoop, fill each muffin cup 2/3 full.  Bake 12 min. or until one.  While brownies are still warm use Mini Tart shaper and lightly push brownie down to form cup. When cooled, take out and put on Non Stick Cooling Rack.  Make white chocolate filling as in recipe for Fruit-topped Dessert Pizza (More stoneware sensations pg 75) Put start tip on Easy Accent Decorator and scoop mixture in using med stainless steel scoop mixture.  Fill each cup.  Make strawberry fans with egg Slicer and top each cup with fan (or hull with tomato corer).  Then use lemon Zester to zest fresh orange over the top for garnish and serve!

 
Pecan Tassies

Basic Dough


½ cup margarine                                                                     
1 pkg. (3oz) cream cheese
1-cup flour

 Let margarine and cream cheese soften to room temp.  Mix together.  All flour & mix to form soft dough.  Chill at least 1 hour or overnight. (Can be kept in your BB for several days.) Form dough into 30 walnut-sized balls.  (I will use my small ssc next time.) Place each ball in a mini-muffin pan cup.  Dip the mini-tart shaper in flour & press into dough to shape tarts. 

Pecan Filling


2 Tablespoons melted butter                                                   
¾ cup brown sugar
1 egg                                                                                       
1-½ cups chopped pecans
1 tsp. vanilla

Mix all ingredients till well blended.  Fill each unbaked tart shell about 2/3 full.  Bake at 350 degrees for 15-20 minutes.  Dust tops with powdered sugar when cool (I never do this).  The dough and the filling can be refrigerated for several days and baked as needed.  Once baked, they freeze very well.


Crescent Apple Quick’s

 Tube of 8 Pillsbury Biscuits                                                    
1 med apple
¼ c chopped pecans                                                                           
 2 T sugar
1 Tbs flour                                                                                          
 ¼ t cinnamon
 

Optional glaze:

¼ c powdered sugar                                                                            
1-2 t milk
Dash cinnamon

 Carefully split 8 biscuits lengthwise into thirds to have a total of 24 circles.  Press each circle into one mini muffin tin compartment.  Peel and finely chop apple.  Mix with pecans, sugar flour and cinnamon.  Spoon mixture into each of 24 wells.  Bake 350 for 18-23 minutes until mixture is bubbly.   Meanwhile mix up optional glaze.  Thin powdered sugar with milk and add cinnamon.  Drizzle over top of muffins.  Serve warm or cool.

 
Brownie Tarts

 This is a really good recipe, but if you want to use a cake style boxed brownie mix, it's even easier!!  Remember to add a cherry half in the center of brownie bite.

½ c margarine, softened                                                                                  
1 c flour
3 oz cream cheese softened

Filling:

½ c semisweet choc chips                                                                   
2 Tbs margarine                           
½ c sugar                                                                                            
1 egg                                              
1 t vanilla                                                                                            
 ½ c chopped pecans
Maraschino cherry halves

Cream the margarine and cream cheese.  Add flour.  Chill 1 hour.  Divide dough into 24 1" balls and press into mini muffin tins, creating a shell.  Melt choc chips with margarine.  Remove from heat and stir in sugar, egg, vanilla, and pecans.  Spoon into shells and bake 325 for 30-35 min.  Press cherry half into center of brownie tart.

 
Chocolate Walnut Minis

½ c margarine, softened                                                                      
3 oz cream cheese, softened
1 c flour 

Filling:

½ c brown sugar                                                                     
1 egg
1 t vanilla                                                                                
¼ c mini choc chips
½ c walnuts, chopped                                                             
powdered sugar

Cream the margarine and cream cheese.  Add flour.  Chill 1 hour.  Divide dough into 24 1" balls and press into mini muffin tins, creating a shell.  Mix brown sugar, egg, vanilla, choc chips and walnuts.  Spoon filling into shells.  Bake 350 for 15-20 min.  Cool completely and sift powdered sugar over top. 

 
Honeymoon Tarts: 

Basic dough:                                                   

½ cup margarine                                                                     
1 package (3 oz) cream cheese                       
1-cup flour                             

Filling:

2 pkgs (8 oz) cream cheese                                                     
 4 Tablespoons sugar               
½ teaspoon vanilla                                                                  
4 teaspoons milk

Mix margarine & cream cheese.  Add flour.  Chill 1 hour or overnight.  Form dough into 30 walnut sized balls.  Please each ball of dough in mini-muffin pan.  Dip mini-tart shaper in flour and press into dough to shape perfect tarts.  Pierce the shells with a fork and bake empty at 450 F. for 10 – 12 minutes.  Let cool and pipe blended cream cheese filling from the EAD into each tart.  Top with a scoop of cherry pie filling!  (Don’t use reduced fat cream cheese in this recipe, as it won't work!)