|Cakes and Muffins (Food in Focus)|
|by Hazel King|
Examines cakes and muffins as food around the world, discussing how they are made and mass produced, their history, ingredients, and health aspects.
1 - 10 of 124 for cheesecake muffins
Beat all until smooth; at least 5 minutes. In cupcake pan, place cupcake papers in. Put one vanilla wafer cookie in bottom of tin. Fill 2/3 of way ...
Mix well cream ... cracker crumbs. Fill muffin cups 3/4 full. ... Cool and top with Comstock cherry OR blueberry pie filling. These freeze well. Serves 18.
Mix together muffin mix and butter ... whipped Dream Whip. Pour into cooled crumb shell. Sprinkle with reserved crumbs. Chill to serve. Makes 1 (9 inch) pie.
In bottom of muffin liners, place vanilla ... vanilla wafer in each cup. Bake at 375 degrees for 18 to 20 minutes. Cool and top with cherry pie filling.
Beat, use electric ... bowl. Pour into muffin cups, lined with ... bottom of each liner. Bake 15 to 25 minutes in 350 degree oven. Cool and refrigerate.
Butter 1 1/2 inch muffin tins. Coat generously ... pie plate. Stir well. Bake at 400 degrees for 5 minutes. Stir well again and bake additional 3 minutes.
Preheat oven to ... all ingredients for cheesecake mix with electric ... topping on each mini-muffin (and you can ... minutes. Make cheesecake muffins a day ahead ... about 48 small cakes.
In small bowl ... batter into greased muffin tin. Drop 1 ... more chocolate batter. Bake at 375 degrees for 20 minutes. Dust with powdered sugar if desired.
Combine cream cheese, ... down in each muffin tin liner. Pour ... degrees for 15-20 minutes. Cool and refrigerate. Use your favorite topping. Yield: 2 dozen.
Beat cream cheese, ... cupcake liners in muffin tins (do not ... that are the same color as filling you are using (pink for cherry, blue for blueberry).
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