|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 185 for pie filling muffins
Beat cream cheese, ... Pour into lined muffin tins, approximately 2/3 ... to 15 minutes. Cool. Center will sink. Then spoon a cherry on each cheesecake.
Combine crumbs, butter ... of lined mini muffin tins. With mixer, ... lined muffin tins. Fill each about 2/3 ... and top with pie filling. These keep ... top. makes about 48.
Preheat oven to ... drain. Pour fruit pie filling into an ungreased ... filling. Add dry muffin mix, nuts and ... for 30 to 40 minutes until golden brown.
Makes 12 to ... bowl combine dry muffin mix, 1/4 cup ... 9-inch pan combine pie filling, 1/4 cup ... blueberries. Spoon the crumb topping over the peaches.
Preheat oven to ... bowl, combine dry muffin mix, 1/4 cup ... inch pan, combine pie filling, 1/4 cup ... 35 to 40 minutes until topping is golden brown.
Place one vanilla ... minutes. Remove from pan. DO NOT REMOVE PAPER LINERS. Cool on wire rack and top each with 1 tablespoon pie filling. Cover and refrigerate.
Preheat oven to 350 degrees. Line muffin pans with muffin ... cheese, sugar, sour cream, eggs, vanilla, and almond extract or Kahlua together until creamy.
First: Place one ... is in the muffin pan. Filling: Beat cream ... overnight. Top with pie filling. Tarts will ... filling of your choice. Makes 12 servings.
Line muffin tins with paper ... ingredients, except the pie filling. Fill paper lined muffin ... filling, blueberry or cherry is great. Yield: 15 to 20 muffins.
Preheat oven to ... Pour 1 heaping teaspoonful of batter into each cup. Bake for 15 minutes. Cool. Spoon pie filling onto each cup and refrigerate 1 hour.
top of page