Mississippi Spice Mini Muffins Recipes

MOLASSES SPICE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or generously grease with cooking spray.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups.
• Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.

MISSISSIPPI SPICE MINI MUFFINS

Steps:

• Cream butter flavored crisco& sugar; add eggs one at a time and mix.
• Mix in applesauce& spices.
• Stir in dry ingredients, mix well.
• Bake in a preheated 350 degree oven for 8-10 minutes in a greased mini muffin pan.
• Let cool for 5 minutes, then remove from the pan.
• Sprinkle with powder sugar.

MINIATURE APPLE MUFFINS

Steps:

• Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
• Beat SPLENDA® Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
• Combine flour, cinnamon, nutmeg, soda, and salt; add to SPLENDA® Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
• Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.

MAGNIFICENT MINI MUFFINS

Steps:

• Preheat oven to 350.
• Butter mini-muffin tins, enough to make 45 muffins.
• Soften butter, then cream with the sugar. Beat until light and fluffy.
• Add eggs, one at a time, beating until smooth.
• Add bananas and beat.
• Sift soda with flour. Stir gently into creamed mixture.
• Fold in pecans, chips, and cherries.
• Pour into buttered mini-muffin tins.
• Bake 20 minutes.
• Remove minis from tins and cool on wire rack.

SPICED RAISIN MINI MUFFINS

Steps:

• In a saucepan, combine the first six ingredients. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; cool to room temperature. , In a bowl, combine the flour, baking soda and salt. Add raisin mixture; mix well. Stir in walnuts. Fill greased or paper-line miniature muffin cups two-thirds full. , Bake at 350° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks., For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cooled muffins.

MISSISSIPPI SPICE MUFFINS

Steps:

• Cream butter in a large mixing bowl; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition.
• Stir in applesauce and spices, mixing well.
• Sift together flour, soda, and salt; add to applesauce mixture, stirring just until dry ingredients are moistened. Fold in pecans.
• Spoon batter into greased miniature muffin pans, filling two-thirds full.
• Bake at 350° for 15 minutes. Remove muffins from pans while still warm; sprinkle with powdered sugar. Serve warm.
• Note: Batter will keep in refrigerator 1 week.