|The Muffin Baker's Guide|
|by Bruce Koffler|
Newly revised and updated, this cookbook for the muffin-minded contains nearly 100 easy-to-follow recipes and covers all varieties of muffins.
Results 31 - 40 of 46 for fruit filled muffins
Preheat oven to ... paper cup lined muffin cups. In large ... muffin cups are used, cool baked cheesecakes. Freeze 15 minutes, remove with narrow spatula.
Heat oven to 325 degrees. Line 24 muffin tins with paper ... slice of kiwi fruit on each cheesecake. ... substituted for kiwi fruit and apricot preserves.
Combine sugar, butter ... mixture into greased muffin pans (fill half full with ... into graham cracker filled tins. Heat juice from fruit in pan with ... paper doily lined tray.
Heat oven to 325 degrees. Line 24 muffin cups with paper ... top with fresh fruit or fruit filling. Prepared pie filling works great if you need a short cut.
Reserve 1/4 cup ... remaining ingredients and fill muffin tins 1/3 full. ... 2/3 full. Sprinkle with remaining mixture. Bake at 400 degrees for 18 minutes.
Prepare whipped topping ... baking cups in muffin tins; spoon mixture ... Frozen salads may be removed from muffin tins and stored in plastic freezer bags.
Mix cereal, sugar, ... well. Fold in fruit cocktail. Refrigerate for ... Dip out to fill muffin cups (do not ... and bake 15 to 20 minutes at 400 degrees.
Prepare whipped topping ... baking cups in muffin tins. Spoon mixture ... tins and stored in plastic freezer bags. Serve on a bed of lettuce or, as is.
Preheat oven to 425 degrees. Grease 12 muffin cups. Combine pancake ... Do not beat. Fill each muffin cup ... Bake 17 to 20 minutes or until golden brown.
In bowl, mix ... 5 minutes. Line muffin tin with muffin ... at 350 degrees for 25 - 30 minutes. Cool. Top with a tablespoon of pie filling on each tart.
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