Our 10 most popular recipes for the month delivered right to your inbox!
Received a mini-cupcake pan for a gift...what different things can I bake in that?
I have 4 mini-cupcake pans. I use them for mushroom cups...as a hot appetizer. Mostly I make mini-cupcakes/corn muffins. If you're entertaining & want to make up a dessert platter, it's nice to have the mini's so guests can take different kinds & just have a bite. I also use them when I serve Sunday morning coffee & 'cookies'....make a batch of the mini's & people like just having a bite to hold & not carrying around a crumbling cup cake. Just the right size for kids too.
These are always a favorite.PEANUT BUTTER CUP TASSIES1 package peanut butter OR sugar refrigerated cookie dough1 package miniature chocolate peanut butter cups- Preheat oven to 375 degrees.- Slice dough into 1-inch slices. Cut each slice into quarters. Press quarters into mini-muffin tins. Bake for 8 to 9 minutes.- Gently press 1 peanut butter cup into each tassie. Bake for 10 minutes.- Remove from pan and cool on rack.
This recipe received rave reviews.ALMOND TASSIES1 cup butter, softened2 packages (3 ounces each) cream cheese, softened2 cups all- purpose flourFilling:2 cans ( 8 ounces each) almond paste1-1/2 cups sugar3 eggs, beaten3 tablespoons orange juice3 tablespoons heavy whipping cream1 tablespoon all-purpose flour1/4 cup sliced almondsIn a large mixing bowl, cream butter and cream cheese until light and fluffy. Beat in flour. Shape into 48 balls. With floured fingers, press onto bottom and up the sides of greased miniature muffin cups.For filling, in a large bowl, combine the almond paste, sugar, eggs, orange juice, cream and flour. Fill prepared cups three-fourths full. Sprinkle with almonds.Bake a 400 degrees for 12-13 minutes or until lightly browned. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely. Yield: 4 dozen
PECAN TOFFEE TASSIES (Cooking with Paula Deen Magazine)1 (I5-ounce) package refrigerated piecrusts 1/4 cup (If, stick) butter, melted 1 cup firmly packed brown sugar 2 tablespoons all-purpose flour 2 large eggs, lightly beaten 1 teaspoon vanilla extract 1 cup finely chopped pecans 1 (lO-ounce) package almond brickle chips - Preheat oven to 350. - Unroll piecrusts onto a lightly floured surface. - Roll into 2 (15-inch) circles. - Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed. - Place in 1 3/4-inch muffin pans, pressing on bottom and up the sides of each of the mini-muffin cups. - Combine melted butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add vanilla. - Stir in pecans and brickle chips. - Spoon pecan filling evenly into pie shells. - Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.
Mini Quiches posted by Redraspberrygirl1 1/4 cups biscuit baking mix (such as Bisquick)1/4 cup butter or margarine, softened2 tablespoons boiling water6 slices bacon, crisply fried and crumbled1/2 cup half and half1 egg2 tablespoons thinly sliced green onions1/4 teapsoon salt1/4 teaspoon cayenne pepper1/2 cup shredded Swiss cheeseHeat oven to 375 degrees F. Generously grease 24 mini-muffin cups (1 3/4 x 1 inch). Mix baking mix and butter. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup.Divide bacon evenly among muffin cups. Beat half-and-half and egg; stir in onions, salt and cayenne pepper. Spoon 1 1/2 teaspoons into each cup; sprinkle with cheese over tops. Bake until edges are golden brown and centers are set, about 20 minutes. Refrigerate any remaining appetizers. Makes 24. - contributed by Sharon C., Cumberland, MD
Mini Taco Cups posted by RedraspberrygirlPrep: 20 min., Bake: 25 min. 1/2 pound mild pork sausage1/2 pound ground chuck1 (8-oz.) jar taco sauce1/2 cup (2 oz.) shredded Monterey Jack cheese1 (4.5-oz.) can chopped green chiles1 (16-oz.) package won ton wrappersToppings: sour cream, shredded cheese, salsa, chopped lettuce1. Crumble sausage and ground beef into a microwave-safe container. Microwave at HIGH 1 minute, and stir. Microwave at HIGH 4 to 4 1/2 minutes, stirring every 60 seconds, or until meat is done and no longer pink. Drain well on paper towels. Stir together sausage mixture, taco sauce, 1/2 cup shredded cheese, and green chiles. Set aside.2. Press won ton wrappers into 24 lightly greased mini muffin cups. Reserve remaining wrappers for another use.3. Bake at 350° for 8 minutes or until wrappers start to brown. Remove muffin pans to wire racks. Fill baked won ton cups evenly with sausage mixture. Return pans to oven, and bake 15 more minutes or until thoroughly heated and cheese melts. Serve with desired toppings.Note: For testing purposes only, we used an 1,100-watt microwave oven and Old El Paso Taco Sauce.Yield: Makes 24 cups
Broccoli-Cheese Mini-Muffins posted by deweydecimalHere's a way to get the full flavor of broccoli bread in just 20 minutes. Serving: 20Prep Time: 7 minutes minutesCook Time: 13 minutesTotal Time: 20 minutesCooking oil spray 1 ½ cups frozen broccoli cuts (pieces) 1 large egg 1/3 cup skim or low-fat milk ½ cup already finely shredded sharp Cheddar cheese 1 package (8 ½ ounces) corn muffin mix 1. The oven should be already heated to 400 degrees. Spray two 12-cup mini-muffin tins well with cooking oil spray. 2. Place the broccoli in a 2-cup glass measure and microwave, uncovered, on high, for 2 minutes. 3. Meanwhile, break the egg into a 2-quart bowl and beat with a whisk or fork to break it up. Add the milk and beat well to blend. Stir in the cheese. Stir in the muffin mix just until the dry ingredients are moistened. 4. Remove the broccoli from the microwave and press out any excess water. Finely chop the broccoli and add it to the batter. Using a tablespoon or a cookie-dough scoop, fill the prepared muffin cups about two-thirds full. When the batter is used up, fill the unused cups halfway with water, to prevent burning. 5. Bake in the middle of the oven until the muffins just begin to brown around the edges and spring back when touched, 12 to 14 minutes. Serve warm.Based on individual serving.Calories: 70Total Fat: 3 gCarbohydrates: 9 gProtein: 2 g
Mini Ham and Corn Muffins posted by Nancy_NJIngredients:Vegetable cooking spray1 cup whole-wheat flour1 cup all-purpose flour1/3 cup wheat germ1/4 cup sugar1 Tbs. baking powder1/4 tsp. salt3/4 cup white cheddar cheese, shredded2/3 cup ham, diced1 can (8 3/4 oz.) corn, drained1 cup skim milk2 egg whites1/4 vegetable oilDirections:Heat oven to 350°F. Spray 36 mini-size muffin tins with vegetable cooking spray. In large bowl, stir together whole-wheat flour, all-purpose flour, wheat germ, sugar, baking powder, and salt. Stir in white cheddar cheese, ham, and corn. In another bowl, whisk together skim milk, egg whites, and vegetable oil. Stir wet ingredients into dry until just blended. Spoon into greased muffin tins and bake 18 minutes. Makes 36 mini muffins.Nutrition per muffin:69 cal; 3g protein; 3g fat; 8g carb; 51mg calcium; 1g fiber
Here are several threads of Mini-Muffin Pan recipes. Check out the links. Enjoy! ~~Vicki
Will you share your Favorite TNT Tassie/Mini Muffin Recipe, please by suzycreamcheese_MI
Tassie or Receipes using Mini-Muffin pans by mom_gray47_mi
I bought a Mini Muffin pan today by Ann_Marie_PA
Mini Muffin Pans by Kim1979
Mini Muffins with Surprise Fillings
Mini Muffin Pan Recipes by belle2424
Our BBs Muffin Recipes by betheny
ISO 'festive' muffin recipes please by migz
Savory Muffin Recipes - please add yours by Redraspberrygirl
Bump for Harmeyer
© RDA Enthusiast Brands, LLC 2014