Halloween Blueberry Mummy Muffins Recipes

Steps:

• Heat oven to 375°F. Wrap each potato in foil. Bake about 1 hour or until fork-tender. Let stand 10 to 15 minutes or until easy to handle.
• Meanwhile, in medium saucepan, cook meatballs and pasta sauce over medium-high heat 5 to 7 minutes or until meatballs are hot, stirring frequently.
• Cut each potato in half lengthwise. With spoon, scoop out pulp from each potato, leaving 1/4-inch shell. Discard pulp or reserve for another use.
• Place 2 meatballs and about 2 tablespoons sauce in each potato half; place on ungreased 15x10x1-inch pan. Cut cheese into 1/4-inch wide slices. Arrange cheese slices over meatball filling crossing back and forth to completely cover and resemble "bandages;" tuck ends inside potatoes.
• Bake about 2 minutes or just until cheese softens; do not melt. Place 2 olives on end of each potato to resemble eyes; place 2 pickle pieces at opposite end to resemble feet.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
• Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy's eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
• Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
• Mix this with flour mixture.
• Fold in blueberries.
• Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
• Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

Steps:

• Heat oven to 350°F. Grease bottoms only of 8 regular-size muffin cups with shortening or cooking spray.
• In large bowl, stir Bisquick mix, Italian seasoning, 1/4 cup of the mozzarella cheese, the Cheddar cheese and pepperoni. Stir in tomato soup and milk just until blended. Spoon batter into muffin cups, filling almost full.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle remaining 1 1/4 cups mozzarella cheese on muffins to look like mummies. Place 2 olive slices close together in center of each muffin for eyes. Bake 2 minutes longer or until cheese begins to melt. Cool 5 minutes; remove muffins from pan to cooling rack. Serve warm.

Steps:

• Place cream cheese in resealable food-storage plastic bag. Cut 1/2 inch off 1 corner. Pipe about 1 tablespoon into each celery piece.
• Cut ham slices lengthwise into 16 pieces. Cut pieces crosswise into 1 inch pieces. Place about 12 ham pieces over cream cheese to look like "bandages;" use tip of knife to tuck in ends of ham along celery edge.
• Cut cranberries into 40 pieces. Place pieces between "bandages" for mummies' eyes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

Steps:

• Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
• Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
• Place batter in the refrigerator for 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
• In a small bowl, stir together turbinado sugar and cinnamon.
• Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
• Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 375.
• Cream butter and sugar with mixer on low until mixture is fluffy.
• Add eggs 1 at a time, and mix until well blended.
• Sift together dry ingredients in medium bowl, and in seperate bowl mix together milk and vanilla. Alternating between the two add to buuter mixture.
• Mash 1/2 cup of blueberries and stir in with wooden spoon. Add rest of blueberries whole stirring in with wooden spoon.
• Grease muffin tins with butter, greasing the top surface of pan as well.
• Pile mix high in every muffin cup, then sprinkle sugar over tops.
• Bake for 30 minutes, then take out and cool in pan for additional 30 minutes.