Muffin Tins & Trays - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/bakeware/muffin-tin/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Mon, 31 Mar 2025 14:35:39 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Muffin Tins & Trays - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/bakeware/muffin-tin/ 32 32 Cheesecake Cups https://www.tasteofhome.com/recipes/cheesecake-cups/ Mon, 31 Mar 2025 14:35:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115404

Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream
  • TOPPING:
  • 1 cup whipped cream, whipped to soft peaks
  • 1 cup mixed fresh berries
Text Ingredients

Directions

  1. In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter until combined. Divide mixture into twelve 4 oz mason jars; press firmly into each jar until a firm crust is formed. Set aside.
  2. In a large bowl, beat cream cheese at medium speed until smooth, 3-4 minutes. Beat in sugar, vanilla extract and lemon juice until combined. In a separate large bowl, beat cream on high speed until fluffy, 4-5 minutes. Fold whipped cream into cream cheese mixture until just combined. Divide filling into jars; smooth each into an even layer. Refrigerate at least 4 hours.
  3. Dollop with whipped cream and sprinkle with berries before serving.

Nutrition Facts

1 serving: 351 calories, 29g fat (17g saturated fat), 82mg cholesterol, 196mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 4g protein.

]]> Carrot Cake Muffins https://www.tasteofhome.com/recipes/carrot-cake-muffins/ Tue, 18 Mar 2025 05:54:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2124653

Ingredients

  • MUFFINS:
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup canola oil
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups finely grated carrot
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • GLAZE:
  • 4 ounces cream cheese, softened
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2/3 cup confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a 12-cup muffin tin with paper liners; lightly grease with cooking spray. Set aside.
  2. To make the muffins, in a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg; set aside.
  3. In another large mixing bowl, combine brown sugar, granulated sugar, eggs, oil, buttermilk and vanilla. Fold in shredded carrots, raisins and walnuts until combined.
  4. Add the flour mixture to the wet ingredients; stir until flour is moistened and no dry patches remain (do not overmix).
  5. Spoon batter into the prepared muffin liners, filling each about 3/4 full. Bake 18-20 minutes or until golden on the edges. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. To make the glaze, use a handheld electric mixer to beat the cream cheese, buttermilk and vanilla extract until smooth, 2-3 minutes. Add confectioners’ sugar; beat on low until the glaze is smooth and creamy, another 2-3 minutes. If the glaze is too thick, add additional buttermilk, 1 tablespoon at a time, until the desired consistency is reached. Drizzle a generous amount of glaze over each cooled muffin.

Nutrition Facts

1 muffin: 302 calories, 12g fat (3g saturated fat), 41mg cholesterol, 295mg sodium, 45g carbohydrate (29g sugars, 2g fiber), 5g protein.

]]> Vanilla Cake with Vanilla Buttercream Frosting https://www.tasteofhome.com/recipes/vanilla-cake-with-vanilla-buttercream-frosting/ Fri, 17 Jan 2025 20:36:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098300

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/3 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • FROSTING:
  • 1 cup unsalted butter, softened
  • 3 teaspoons clear vanilla extract
  • 2-1/2 cups confectioners' sugar
  • Optional: Colored sprinkles or nonpareils
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly.
  3. Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  4. For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and side of cake. Decorate with sprinkles or nonpareils if desired.

Nutrition Facts

1 piece: 420 calories, 22g fat (13g saturated fat), 89mg cholesterol, 171mg sodium, 54g carbohydrate (38g sugars, 0 fiber), 3g protein.

]]> Caramel Gingerbread Cupcakes https://www.tasteofhome.com/recipes/caramel-gingerbread-cupcakes/ Fri, 17 Jan 2025 20:30:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098873

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup 2% milk
  • 1/3 cup canola oil
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon caramel extract
  • FROSTING:
  • 3 cups confectioners' sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon caramel extract
  • 3 to 4 tablespoons 2% milk
  • Caramel sundae syrup
Text Ingredients

Directions

  1. Preheat oven to 350°. Line 12 muffin cups with paper liners.
  2. Whisk together first 9 ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened.
  3. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; cool completely.
  4. For frosting, beat confectioners’ sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.

Nutrition Facts

1 cupcake: 382 calories, 13g fat (4g saturated fat), 32mg cholesterol, 192mg sodium, 65g carbohydrate (52g sugars, 1g fiber), 3g protein.

]]> Pumpkin Pie Tartlets with Maple Pecan Crust https://www.tasteofhome.com/recipes/pumpkin-pie-tartlets-with-maple-pecan-crust/ Fri, 17 Jan 2025 20:29:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098800

Ingredients

  • 2 cups old-fashioned oats
  • 4 cups chopped pecans
  • 1/2 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cloves
  • FILLING:
  • 1/2 cup maple syrup
  • 3 tablespoons cornstarch
  • 2-1/4 cups canned pumpkin or homemade pumpkin puree
  • 1/4 cup cream of coconut, warmed
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • TOPPING:
  • 1/2 cup chopped pecans
  • 2 teaspoons maple syrup
  • Dash sea salt
Text Ingredients

Directions

  1. Preheat oven to 350°. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next 5 ingredients; pulse until mixture is moistened. Remove from processor.
  2. Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tablespoon measure, press mixture onto bottoms and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
  3. For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust.
  4. Combine topping ingredients; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour. If desired, refrigerate before serving.

Nutrition Facts

1 tartlet: 302 calories, 21g fat (2g saturated fat), 0 cholesterol, 173mg sodium, 28g carbohydrate (16g sugars, 5g fiber), 4g protein.

]]> Pineapple Upside-Down Muffin Cakes https://www.tasteofhome.com/recipes/pineapple-upside-down-muffin-cakes/ Fri, 17 Jan 2025 20:26:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099276

Ingredients

  • 1/3 cup packed brown sugar or 3 tablespoons brown sugar substitute blend
  • 2 tablespoons butter, melted
  • 3 canned pineapple slices
  • CAKES:
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup fat-free lemon or vanilla Greek yogurt
  • 1/4 cup fat-free milk
Text Ingredients

Directions

  1. Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place 1 piece in each cup.
  2. For cakes, cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition.
  3. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool in pan 2 minutes; invert onto a serving plate. Serve warm or at room temperature.

Nutrition Facts

1 muffin cake: 177 calories, 8g fat (5g saturated fat), 34mg cholesterol, 178mg sodium, 25g carbohydrate (17g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

]]> Orange-Berry Yogurt Muffins https://www.tasteofhome.com/recipes/orange-berry-yogurt-muffins/ Fri, 17 Jan 2025 20:22:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103560

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fat-free plain Greek yogurt
  • 1/2 cup orange juice
  • 1/3 cup unsweetened applesauce
  • 2 large egg whites
  • 1 large egg
  • 4 teaspoons grated orange zest
  • 1 cup fresh blueberries or frozen unsweetened blueberries, unthawed
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
  2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts

1 muffin: 126 calories, 1g fat (0 saturated fat), 14mg cholesterol, 140mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch.

]]> Egg Baskets Benedict https://www.tasteofhome.com/recipes/egg-baskets-benedict/ Fri, 17 Jan 2025 20:22:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103558

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 12 large eggs
  • 6 slices Canadian bacon, finely chopped
  • 1 envelope hollandaise sauce mix
Text Ingredients

Directions

  1. Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 16x12-in. rectangle; cut into twelve 4-in. squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.
  2. Break and slip an egg into center of each pastry cup; sprinkle with Canadian bacon. Bake until pastry is golden brown, egg whites are completely set, and yolks begin to thicken but are not hard, 10-12 minutes. Meanwhile, prepare hollandaise sauce according to package directions.
  3. Remove pastry cups to wire racks. Serve warm with hollandaise sauce.

Nutrition Facts

1 pastry cup with about 1 tablespoon sauce: 237 calories, 15g fat (6g saturated fat), 201mg cholesterol, 355mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 10g protein.

]]> Buttermilk Cranberry Muffins https://www.tasteofhome.com/recipes/buttermilk-cranberry-muffins/ Fri, 17 Jan 2025 19:56:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102114

Ingredients

  • 1 heaping cup cranberries, coarsely chopped
  • 3/4 cup sugar, divided
  • 3 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter
  • 1 large egg, room temperature
  • 1-1/2 cups buttermilk, room temperature
  • 2 tablespoons thawed orange juice concentrate
  • CRANBERRY BUTTER:
  • 1 cup dried cranberries
  • 1 cup confectioners' sugar
  • 1/2 cup butter
  • 1 tablespoon lemon juice
Text Ingredients

Directions

  1. Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal.
  2. Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes.
  3. For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.

Nutrition Facts

1 muffin with about 1 tablespoon cranberry butter: 270 calories, 11g fat (7g saturated fat), 38mg cholesterol, 302mg sodium, 41g carbohydrate (23g sugars, 1g fiber), 3g protein.

]]> Rhubarb Nut Muffins https://www.tasteofhome.com/recipes/rhubarb-nut-muffins/ Fri, 17 Jan 2025 19:52:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101890

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/3 cup canola oil
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh or frozen rhubarb
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon
Text Ingredients

Directions

  1. In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
  2. Fill 10 greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 muffin: 307 calories, 15g fat (2g saturated fat), 22mg cholesterol, 210mg sodium, 39g carbohydrate (23g sugars, 1g fiber), 6g protein.

]]> Wild Blueberry Muffins https://www.tasteofhome.com/recipes/wild-blueberry-muffins/ Fri, 17 Jan 2025 19:52:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101857

Ingredients

  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 large egg, room temperature
  • 2-1/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
  • STREUSEL TOPPING:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
Text Ingredients

Directions

  1. Preheat oven to 375°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries.
  2. Fill greased or paper-lined muffin cups two-thirds full. For streusel topping, in a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake until a toothpick comes out clean, 20-25 minutes.

Nutrition Facts

1 muffin: 252 calories, 9g fat (5g saturated fat), 41mg cholesterol, 325mg sodium, 39g carbohydrate (17g sugars, 1g fiber), 4g protein.

]]> Easy Mini Caramel Apple Cheesecakes https://www.tasteofhome.com/recipes/easy-mini-caramel-apple-cheesecakes/ Fri, 17 Jan 2025 19:50:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101732

Ingredients

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons butter, melted
  • CHEESECAKE:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • TOPPING:
  • 1 large apple, peeled and finely chopped
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • Dash ground cloves
  • 1/2 cup butterscotch-caramel ice cream topping
Text Ingredients

Directions

  1. Preheat oven to 350°. Line 12 muffin cups with paper liners.
  2. In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts.
  4. Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes.
  5. Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.

Nutrition Facts

1 cheesecake with about 1 tablespoon topping: 307 calories, 19g fat (10g saturated fat), 84mg cholesterol, 244mg sodium, 31g carbohydrate (23g sugars, 0 fiber), 4g protein.

]]> Jumbo Blueberry Muffins https://www.tasteofhome.com/recipes/jumbo-blueberry-muffins/ Fri, 17 Jan 2025 19:46:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101486

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen blueberries
  • TOPPING:
  • 3 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
Text Ingredients

Directions

  1. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries.
  2. Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
For standard-size muffins: Make batter as directed; fill greased or paper-lined standard muffin cups two-thirds full. Bake in a preheated 400° oven for 15-20 minutes or until a toothpick comes out clean. Yield: about 16 standard muffins.

Nutrition Facts

1 jumbo muffin: 375 calories, 13g fat (8g saturated fat), 84mg cholesterol, 289mg sodium, 60g carbohydrate (35g sugars, 2g fiber), 6g protein.

]]> Buffalo Macaroni and Cheese Bites https://www.tasteofhome.com/recipes/buffalo-macaroni-and-cheese-bites/ Fri, 17 Jan 2025 19:43:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101344

Ingredients

  • 1 package (7-1/4 ounces) macaroni and cheese dinner mix
  • 6 cups water
  • 2 tablespoons 2% milk
  • 2 tablespoons process cheese sauce
  • 1 tablespoon butter
  • 1/4 cup Louisiana-style hot sauce
  • 1 cup all-purpose flour
  • 1 large egg, beaten
  • 1 can (6 ounces) French-fried onions, crushed
  • Blue cheese salad dressing
Text Ingredients

Directions

  1. Set the cheese packet from dinner mix aside. In a large saucepan, bring water to a boil. Add macaroni; cook until tender, 8-10 minutes. Drain. Stir in the contents of the cheese packet, milk, cheese sauce and butter.
  2. Press 2 tablespoonfuls into greased miniature muffin cups. Cover and refrigerate for 3 hours or overnight. (Do not refrigerate in bowl or mixture won't set up.)
  3. Place the hot sauce, flour, egg and onions in separate shallow bowls. Remove macaroni bites from cups. Dip in the hot sauce and flour, then coat with egg and onions. Place 2 in. apart on a lightly greased baking sheet.
  4. Bake at 400° until golden brown, 12-15 minutes. Serve with dressing.

Nutrition Facts

1 appetizer: 104 calories, 5g fat (2g saturated fat), 11mg cholesterol, 141mg sodium, 13g carbohydrate (1g sugars, 0 fiber), 2g protein.

]]> Berry Mini Cheesecakes https://www.tasteofhome.com/recipes/berry-mini-cheesecakes/ Fri, 17 Jan 2025 19:43:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101322

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature, lightly beaten
  • 18 fresh raspberries
Text Ingredients

Directions

  1. Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
  2. Bake 12-14 minutes or until centers are set. Cool 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate at least 1 hour.
  3. To serve, remove paper liners; top cheesecakes with raspberries.

Nutrition Facts

1 each: 100 calories, 7g fat (4g saturated fat), 31mg cholesterol, 83mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 2g protein.

]]> Mini Lemon Cheesecake Tarts https://www.tasteofhome.com/recipes/mini-lemon-cheesecake-tarts/ Fri, 17 Jan 2025 19:38:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101055

Ingredients

  • 8 ounces cream cheese, softened, divided
  • 1/2 cup plus 2 teaspoons butter, softened, divided
  • 1/4 teaspoon grated lemon zest
  • 1 cup all-purpose flour
  • 1/2 cup plus 1/3 cup sugar, divided
  • 1 teaspoon plus 2 tablespoons lemon juice, divided
  • 1/2 teaspoon vanilla extract
  • 1 large egg, room temperature, lightly beaten
  • 4 teaspoons cornstarch
  • 1/3 cup water
  • 2 drops yellow food coloring
  • Fresh raspberries
Text Ingredients

Directions

  1. In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm.
  2. Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups.
  3. For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks.
  4. Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature.
  5. Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

Nutrition Facts

1 tartlet: 121 calories, 8g fat (5g saturated fat), 28mg cholesterol, 66mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

]]> Peanut Butter Brownie Bites https://www.tasteofhome.com/recipes/peanut-butter-brownie-bites/ Fri, 17 Jan 2025 19:38:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101004

Ingredients

  • 1 package fudge brownie mix (13x9-inch pan size)
  • Frosting:
  • 1/2 cup creamy peanut butter
  • 3 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 4 teaspoons 2% milk
  • 1 teaspoon vanilla extract
  • Chopped salted peanuts, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line 42 mini-muffin cups with paper or foil liners.
  2. Prepare brownie mix batter according to package directions. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes (do not overbake).
  3. Place pans on wire racks. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each brownie. Cool 10 minutes before removing from pans.
  4. For frosting, in a large bowl, beat peanut butter and cream cheese until blended. Gradually beat in confectioners’ sugar, milk and vanilla until smooth. Spoon or pipe frosting into indentations. If desired, sprinkle with chopped peanuts. Refrigerate leftovers.

Nutrition Facts

1 brownie bite: 134 calories, 7g fat (1g saturated fat), 11mg cholesterol, 71mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 2g protein.

]]> Cream Cheese Turtle Cups https://www.tasteofhome.com/recipes/cream-cheese-turtle-cups/ Fri, 17 Jan 2025 19:36:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100898

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 2 tablespoons all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup hot caramel ice cream topping
  • 1/3 cup chopped pecans
  • 1/3 cup hot fudge ice cream topping, warmed
  • 36 pecan halves
Text Ingredients

Directions

  1. Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften. Add flour; beat until blended. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups.
  2. Bake 6-8 minutes or until edges are light golden brown. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 8-10 minutes longer or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely.
  3. In a small bowl, beat cream cheese until fluffy; gradually beat in caramel topping. Fold in chopped pecans. Spoon 2 teaspoons filling into each cup. Drizzle with fudge topping; top with pecan halves. Refrigerate until serving.

Nutrition Facts

1 cookie cup: 114 calories, 7g fat (2g saturated fat), 8mg cholesterol, 75mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.

]]> Orange Zucchini Muffins https://www.tasteofhome.com/recipes/orange-zucchini-muffins/ Fri, 17 Jan 2025 19:28:15 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100445

Ingredients

  • 1 cup shredded zucchini
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon ground nutmeg, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1/3 cup canola oil
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins
  • 1 tablespoon sugar
Text Ingredients

Directions

  1. Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini.
  2. Fill paper-lined muffin cups two-thirds full. Combine sugar and remaining nutmeg; sprinkle over batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 230 calories, 9g fat (1g saturated fat), 42mg cholesterol, 165mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 3g protein.

]]> Walnut Zucchini Muffins https://www.tasteofhome.com/recipes/walnut-zucchini-muffins/ Fri, 17 Jan 2025 19:27:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100313

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup 2% milk
  • 1/2 cup butter, melted
  • 1 cup shredded zucchini
  • 1 cup chopped walnuts
  • 1/2 cup raisins
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins.
  2. Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 281 calories, 15g fat (6g saturated fat), 53mg cholesterol, 250mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 6g protein.

]]> Salmon Mousse Cups https://www.tasteofhome.com/recipes/salmon-mousse-cups/ Fri, 17 Jan 2025 19:21:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099997

Ingredients

  • 3 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup fully cooked salmon chunks, flaked or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
  • 2 tablespoons chicken broth
  • 2 tablespoons sour cream
  • 1 tablespoon finely chopped onion
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 2 tablespoons minced fresh dill
Text Ingredients

Directions

  1. In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups.
  2. Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  3. For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

Nutrition Facts

2 each: 228 calories, 18g fat (11g saturated fat), 58mg cholesterol, 359mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 7g protein.

]]> Sausage Cheese Muffins https://www.tasteofhome.com/recipes/sausage-cheese-muffins/ Fri, 17 Jan 2025 19:19:02 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099807

Ingredients

  • 1 pound bulk spicy pork sausage
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 cup whole milk
  • 2 to 3 teaspoons rubbed sage
  • 3 cups biscuit/baking mix
Text Ingredients

Directions

  1. In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, sage and sausage. Stir in the biscuit mix just until moistened. Fill greased miniature or regular muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until muffins test done.

Nutrition Facts

2 each: 112 calories, 7g fat (2g saturated fat), 9mg cholesterol, 366mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 3g protein.

]]> Pumpkin Spice Muffins https://www.tasteofhome.com/recipes/pumpkin-spice-muffins/ Fri, 17 Jan 2025 19:13:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098206

Ingredients

  • 1/2 cup canned pumpkin
  • 1/2 cup milk
  • 1 large egg
  • 2 cups biscuit/baking mix
  • 1/4 cup sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • STREUSEL TOPPING:
  • 1 tablespoon biscuit/baking mix
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons butter, softened
Text Ingredients

Directions

  1. In a bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400° for 15 minutes or until golden brown. Serve warm.
]]> Portuguese Egg Tart (Pastel de Nata) https://www.tasteofhome.com/recipes/portuguese-egg-tart-pastel-de-nata/ Tue, 07 Jan 2025 15:07:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2041628

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cubed
  • 6 to 8 tablespoons cold water
  • 1/2 cup unsalted butter, frozen and shredded (keep frozen)
  • FILLING:
  • 1/3 cup all-purpose flour
  • 1-1/4 cups whole milk, divided
  • 1-1/3 cups sugar
  • 2/3 cup water
  • 1 cinnamon stick (3 inches)
  • Peel from 1/2 lemon, cut into ribbons
  • 1 teaspoon vanilla extract
  • 6 large egg yolks, beaten
  • Optional: Confectioners' sugar and ground cinnamon
Text Ingredients

Directions

  1. In a large bowl, combine flour and salt. Cut in cold butter cubes until mixture resembles coarse, wet sand. Gradually add cold water, tossing with a fork until dough holds together when pressed.
  2. On a lightly floured surface, roll dough into a 1/4-in.-thick rectangle. Sprinkle half the frozen, grated butter over the bottom two-thirds of the dough. Then, fold the top third down and the bottom third up, as if folding a brochure.
  3. Turn the folded dough 90 degrees and roll it out into a 1/4-in.-thick rectangle again. Repeat, adding the remaining frozen butter to the bottom two-thirds again and folding like a brochure. Tightly wrap the dough and refrigerate 30 minutes.
  4. Repeat process of rolling, turning and folding the pastry 2 more times (without adding more butter). Wrap and refrigerate for another 30 minutes.
  5. Meanwhile, in a small saucepan over medium-high heat, bring 1 cup milk to a simmer. In a large bowl, whisk flour and remaining 1/4 cup milk until smooth. Whisk the hot milk into the bowl until evenly combined. Set aside.
  6. In another small saucepan, combine sugar, water, cinnamon stick and lemon peel; bring to a boil. Without stirring, continue to heat until a candy thermometer reads 220°. Remove from the heat. Discard cinnamon stick and lemon peel.
  7. Carefully pour hot syrup in a thin, steady stream into the milk mixture while whisking continuously until evenly blended. Stir in vanilla. Quickly whisk in yolks until smooth and evenly combined.
  8. Pour custard through a fine mesh sieve into a large glass measuring cup. Cover with plastic wrap resting directly on the surface of the custard. Set aside to cool slightly.
  9. Unwrap pastry on a lightly floured surface. Cut in half. Roll into a 12x8-in. rectangle (it will be about 1/8-in.-thick). From the short side, tightly roll the pastry into a log. Using a sharp knife, cut log into 12 equal discs. Repeat with remaining dough.
  10. Place a single disc of dough into each well of an ungreased regular-size muffin cup (the spirals should be facing up). Let stand 10-15 minutes. Once dough is pliable, use wet fingers and thumb, press thumb into center of disc then use index fingers to gently and evenly pull dough out and up the sides of the muffin cup until it is even with the rim of the pan. Cover and refrigerate 30 minutes.
  11. Preheat oven to 550°. Divide custard evenly into chilled pastry shells, filling about 3/4 full. Bake until pastry is deep golden and custard is set with tiny brown spots on top, 10-12 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve slightly warm or at room temperature. If desired, dust with confectioners' sugar and cinnamon.

Nutrition Facts

1 tart: 170 calories, 7g fat (4g saturated fat), 63mg cholesterol, 33mg sodium, 23g carbohydrate (12g sugars, 0 fiber), 3g protein.

]]> Apple Roses https://www.tasteofhome.com/recipes/apple-roses/ Tue, 17 Dec 2024 15:41:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2077523

Ingredients

  • 2 medium firm apples, thinly sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 package (17.30 ounces) frozen puff pastry, thawed
  • 3 tablespoons apricot preserves
  • 1/2 teaspoon ground cinnamon
  • Confectioners' sugar, for dusting
Text Ingredients

Directions

  1. Thaw one sheet of puff pastry dough; reserving the other sheet for future use.
  2. Preheat oven to 400°. Generously grease a standard 6-cup muffin tin.
  3. In a large microwave-safe bowl, combine apple slices, lemon juice and water. Microwave until apples are pliable, 2-3 minutes. Drain; discard liquid. Pat apples dry.
  4. On a lightly floured surface, unfold thawed puff pastry dough (roll out slightly, if desired); cut into six 1-1/2-in. strips.
  5. Place apricot preserves in a small bowl; microwave about 30 seconds or until just warm. Brush preserves on puff pastry strips. Arrange apple slices on each strip, overlapping each apple, leaving about 1/4-in. of the rounded apple edge sticking out over the puff pastry. Sprinkle with cinnamon. Starting from one end, roll up strips, keeping the apple slices in place. Press edges together to seal. Place apple roses into prepared muffin tins.
  6. Bake until puff pastry is lightly browned and flaky and apples are tender, 30-35 minutes. (Cover loosely with foil if roses brown too quickly). Dust with confectioners' sugar.

Nutrition Facts

1 apple rose: 250 calories, 11g fat (3g saturated fat), 0 cholesterol, 139mg sodium, 37g carbohydrate (10g sugars, 4g fiber), 3g protein.

]]> Oreo Cheesecake Bites https://www.tasteofhome.com/recipes/oreo-cheesecake-bites/ Sun, 09 Mar 2025 05:55:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2088450

Ingredients

  • 26 Oreo cookies, divided
  • 1/4 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/4 cup heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups frozen whipped topping, thawed
Text Ingredients

Directions

  1. Preheat oven to 350°. Place 18 Oreo cookies in a food processor. Pulse until fine crumbs form. Transfer to a large bowl; stir in melted butter. Press into 18 paper-lined muffin cups. Bake until set, 6-8 minutes. Cool completely.
  2. In a large bowl, beat cream cheese until smooth, 3-4 minutes. Beat in sugar; add eggs, one at a time, until fluffy, 2-3 minutes. Beat in sour cream, cream and vanilla extract until well combined. Place remaining 8 Oreo cookies in a gallon Ziploc bag. Use a rolling pin or meat mallet to crush into small pieces (not crumbs). Fold half of the Oreo pieces into cheesecake filling. Divide filling into muffin cups. Bake 15-20 minutes or until cheesecake is almost set. Let cool 1 hour. Cover; refrigerate at least 4 hours or overnight.
  3. Before serving, garnish with whipped topping and remaining crushed Oreo cookies.

Nutrition Facts

1 mini cheesecake: 271 calories, 19g fat (10g saturated fat), 61mg cholesterol, 176mg sodium, 24g carbohydrate (18g sugars, 0 fiber), 3g protein.

]]> Banana Blueberry Muffins https://www.tasteofhome.com/recipes/banana-blueberry-muffins/ Fri, 07 Mar 2025 17:15:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085767

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 medium ripe bananas, mashed
  • 2 large eggs, room temperature
  • 5 tablespoons unsalted butter, melted
  • 2/3 cup sugar
  • 1/3 cup maple syrup
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries or frozen unsweetened blueberries
Text Ingredients

Directions

  1. Preheat oven to 350°. Line 16 muffin tin wells with paper liners or grease with cooking spray.
  2. In a large bowl, whisk flour, baking powder, baking soda and salt. In another bowl, combine bananas, eggs, butter, sugar, maple syrup, milk and vanilla. Add to flour mixture; stir just until moistened. Fold in blueberries.
  3. Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 muffin: 154 calories, 4g fat (3g saturated fat), 33mg cholesterol, 141mg sodium, 27g carbohydrate (15g sugars, 1g fiber), 2g protein.

]]> Cinnamon Roll Muffins https://www.tasteofhome.com/recipes/cinnamon-roll-muffins/ Wed, 19 Feb 2025 06:53:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2080052

Ingredients

  • 1/3 cup canola oil or melted butter
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • TOPPING:
  • 1/4 cup melted butter
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • FROSTING:
  • 3 ounces cream cheese, softened
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, cream oil and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk until just combined.
  2. In a small bowl, stir together melted butter, brown sugar and cinnamon.
  3. Fill 12 paper-lined muffin cups 1/4 of the way full with batter. Spoon half of the cinnamon brown sugar mixture on top of each. Add remaining batter to each cup, filling about 2/3 of the way up the muffin well. Spoon the remaining cinnamon brown sugar mixture on top of each. Bake until a toothpick comes out clean, 15-18 minutes. Let slightly cool on a wire rack.
  4. Meanwhile, in a large bowl, beat cream cheese at medium speed until smooth, 2-3 minutes. Add milk and vanilla extract. Slowly add confectioners' sugar; beat until fluffy, 1-2 minutes. Drizzle over muffins.

Nutrition Facts

1 muffin: 283 calories, 13g fat (5g saturated fat), 34mg cholesterol, 226mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein.

]]> Cheesecake Cupcakes https://www.tasteofhome.com/recipes/cheesecake-cupcakes/ Fri, 25 Oct 2024 15:50:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051638

Ingredients

  • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
Text Ingredients

Directions

  1. Preheat oven to 375°. In a small bowl, combine graham cracker crumbs, sugar and butter. Press gently onto bottoms of 24 paper-lined muffin cups.
  2. In a large bowl, beat cream cheese, sugar, lemon juice and vanilla until smooth. Add eggs, beat on low speed just until combined. Spoon over crusts. Bake until centers are almost set, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour.

Nutrition Facts

1 cupcake: 204 calories, 15g fat (8g saturated fat), 54mg cholesterol, 164mg sodium, 15g carbohydrate (11g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch.

]]> Mini Pumpkin Cheesecake https://www.tasteofhome.com/recipes/mini-pumpkin-cheesecake/ Mon, 21 Oct 2024 22:35:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2059430

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup canned pumpkin
  • 3/4 cup sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • Whipped cream
Text Ingredients

Directions

  1. Preheat oven to 350°. Combine crumbs, butter and sugar; press gently onto bottoms of 18 foil-lined muffin cups. Bake 8-10 minutes or until lightly browned. Let cool.
  2. In another bowl, combine cream cheese, pumpkin, sugar, pie spice, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Spoon over crusts.
  3. Bake until centers are almost set, 12-15 minutes. Cool completely on wire racks. Refrigerate until chilled, about an hour or overnight.
  4. Before serving, top with whipped cream. If desired, dust with additional cinnamon.

Nutrition Facts

1 mini cheescake: 171 calories, 11g fat (6g saturated fat), 50mg cholesterol, 92mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 2g protein.

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