Mini Holiday Muffins Recipes

Steps:

• Preheat oven to 350°.
• Grease 12 muffin cup/tins.
• In medium bowl, beat the egg, applesauce, oil, molasses and 1/2 cup sugar.
• Combine dry ingredients in a medium bowl and add to first mixture.
• Stir in the water, mixing well.
• Fill the muffin cups two-thirds full.
• Lightly sprinkle with sugar.
• Bake at 350° for 20 to 25 minutes or until done.

Steps:

• Cream butter and sugar together.
• Mix in beaten egg yolks, cherry juice, flour and baking powder.
• Beat egg whites until stiff and fold into mixture.
• Grease mini muffins tins and sprinkle bottom with chopped pecans.
• Place 1 teaspoon dough in each and place cherry on top.
• Add another teaspoon full of dough and sprinkle top with pecans.
• Bake at 350°F for 10 minutes.
• Remove from muffin tins and roll in powdered sugar while still warm.
• Makes 24 mini muffins.

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, beat eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in carrots, apple, coconut, fruit and raisins. Fill 16 paper-lined muffin cups three-fourths full. Bake at 350° for 30 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack to cool completely. For frosting, combine butter, cream cheese, sugar, juice and vanilla in a bowl; beat until smooth and creamy. Spread over muffins. Sprinkle with cherries.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dip muffins in melted butter, then roll in cinnamon-sugar. Serve warm.