Made in a mini-muffin pan, these little muffins taste like cinnamon toast, which was a top-tier childhood favorite and still ranks pretty high on my list of comfort foods. Such a simple thing ...

1. Preheat oven to 350 degrees. Spray 24 mini muffin cups with nonstick cooking spray. 2. Combine protein powder, oats, flour, sugar, 2 tablespoons sunflower nuts, and baking powder in a small ...

This article originally appeared on The Providence Journal: It's time to make the Jordan Marsh blueberry muffin. This tip is a must The National Hurricane Center is watching a cluster of thunderstorms ...

Line 30 mini-muffin cups with cupcake liners. In large mixing bowl, combine baking mix and sugar. Add milk, egg, butter and coconut extract; stir until combined.

1. Heat the oven to 350 degrees. Line mini-muffin pans with paper cups, or grease and dust with unsweetened cocoa powder. 2. Put the chocolate and one-fourth cup of the oil in a glass bowl and ...

Place into mini-muffin cups, pressing down to form a cup inside the pan. Press the dough along the bottom and sides with some of the dough overlapping on the top.

Divide the batter between the mini muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point. 9.

Evenly spoon the batter into 12 paper cup-lined mini muffin cups. Bake for 20 minutes or until toothpick inserted into center of muffin comes out clean. Why You Should Add Blueberries to Cereal.

But these bites don’t need to be fancy. Mac and cheese is about as down-home as it gets. But when it’s prepared in mini-muffin cups, it instantly gets more luxe (not to mention way easier to eat).

Fill mini-muffin cups 3/4 full. Bake 13 to 15 minutes or until they just start to brown. Mix together sugar and cinnamon and set aside. Melt butter. If butter is unsalted, add a pinch of salt.