mini-muffin backware

[Tiger]

I picked up some mini-muffin pans to make Grace's petite cheesecakes for my sister's babyshower. I've never owned these before. I would love some good recipes that can be made with these pans!! thanks

[Grace]

Tiger, I'd love to take credit for that recipe, but actually, it's from Shelly. I printed that one out too, because it looks so wonderful, but I haven't gotten around to making them yet. Let us know how they turn(ed) out.

Anyhow, the Pecan Tassies from the November issue are really good, and there is a recipe for Lemon Cream Cheese cookie cups that looked good to me, but I haven't tried those yet either...here it is if you want it. Otherwise, any muffin recipe is good to make in miniature. They'll just be bite sized.


CookWare(tm) from Cooking Light(r)

Lemon-Cream Cheese Cookie Cups

SOURCE: Cooking Light YEAR: April 1999 PAGE: 169

INGREDIENTS FOR 24 SERVINGS:
Dough:
1/2 cup sugar
1/4 cup butter or stick margarine, softened
1 teaspoon vanilla extract
1 large egg
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
Filling:
1/2 cup sugar
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 large egg
1 (8-ounce) block 1/3-less-fat cream cheese
Topping:
1/4 cup commercial fat-free lemon curd
1/4 cup sliced almonds

INSTRUCTIONS:
1. To prepare dough, beat 1/2 cup sugar and butter at medium speed of a mixer
until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour
into dry measuring cups; level with a knife. Add flour, baking powder, and
salt to sugar mixture; beat at low speed until well-blended. Wrap dough in
plastic wrap; freeze 15 minutes. Gently press dough into bottom and up sides
of 24 miniature muffin cups coated with cooking spray.

2. Preheat oven to 350 degrees.

3. To prepare filling, place 1/2 cup sugar and the next 4 ingredients (1/2 cup
sugar through cream cheese) in a food processor; process until smooth,
scraping sides of processor bowl occasionally. Spoon 1 tablespoon filling into
each prepared muffin cup. Bake at 350 degrees for 23 minutes or until edges
are brown and filling is set. Remove cups from pans immediately; cool on a
wire rack.

4. To prepare topping, spoon 1/2 teaspoon lemon curd onto each cookie cup.
Sprinkle with almonds. Yield: 24 servings (Serving size: 1 cookie cup).

NUTRITIONAL INFORMATION:
CALORIES 119 (39% from fat); FAT 5.2g (sat 2.8g, mono 1.7g, poly 0.3g);
PROTEIN 2.4g; CARB 16.1g; FIBER 0.3g; CHOL 31mg; IRON 0.4mg; SODIUM 98mg; CALC
19mg

[Leanne]

The CL site had an appetizer over the holidays that used these pans - I can't remember what it was, but it used phyllo dough as cups & then filled them with some sort of spicey chicken. They may have previously featured recipes listed somewhere.
I really wanted to try it, but I didn't own these pans!

[lorilei]

Here's a discussion about mini muffin pans we had in November. Lots of good recipes.
www.cookinglight.com/bbs/Forum1/HTML/002308.html (http://www.cookinglight.com/bbs/Forum1/HTML/002308.html)

[Vanessa]

Mini wonton quiche

4 eggs
1 ounce finely chopped lean cooked ham, (about 3 tablespoons)
2 tablespoons chopped green onions with tops
2 tablespoons chopped sweet red pepper
1 tablespoon flour
Cooking spray
24 (3 1/4 x 3-inch) wonton wrappers
Sweet and sour sauce, optional
Hot mustard, optional
In medium bowl, beat together eggs, ham, onions, pepper and flour until well blended. Set aside. Evenly coat 24 miniature muffin cups (1 3/4 x 3/4-inch) with spray. Gently press 1 wrapper into each cup, allowing ends to extend above edges of cup. Spoon about 1/2 tablespoon egg mixture into each wrapper-lined cup.

Bake in preheated 350°F oven until knife inserted near center comes out clean, about 12 to 15 minutes. Serve with sauce and/or mustard, if desired.


Orange mini muffins
2 teaspoons sugar
1 teaspoon finely shredded orange peel
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
2 teaspoons finely shredded orange peel
1 beaten egg
1/2 cup milk
1/4 cup butter or margarine, melted
2 tablespoons frozen orange juice concentrate, thawed
Lightly grease twenty-four 1 3/4-inch or twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a small bowl combine 2 teaspoons sugar and 1 teaspoon shredded orange peel, pressing peel into sugar with the back of a spoon; set aside.
In a large mixing bowl stir together flour, 1/2 cup sugar, baking powder, salt, and 2 teaspoons finely shredded orange peel. In a small mixing bowl combine egg, milk, melted butter or margarine, and orange juice concentrate. Add to flour mixture, stirring just till moistened. (The batter should be lumpy.)
Spoon batter into the prepared muffin cups, filling the 1 3/4-inch cups three-fourths full and the 2 1/2-inch cups two-thirds full. Sprinkle tops of muffins with sugar-orange peel mixture. Bake in a preheated 400 degrees F oven till golden brown, about 12 minutes for small muffins and about 20 minutes for large muffins. Remove from pans; cool slightly on racks.