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Pampered Chef: Mini Muffins - or mini quiches

  1. Cindycooks

    Cindycooks Veteran Member Silver Member

    Read above about my radio show Im doing in "increasing sales" anyway - does anyone have a quickie mini-muffin recipe I can do - as people come into the station, I want them to get a little muffin! (I dont have the regular size muffin pan). I could do the cookie/hersheys kiss recipe but it breakfast, so I was thinking mini-muffins or mini-quiches would be better.....
    Aug 29, 2005
  2. bbauman07

    bbauman07 Veteran Member Gold Member

    I found this in a doc posted by chefbyliu ( I hope I spelled her name right) It even fits the fall season.

    Pumpkin Gems
    1 yellow cake mix 3 eggs

    ½ cup oil 1 teaspoon baking soda

    2 teaspoons cinnamon *(offer to bring) 1 can (20 ounces) pumpkin

    Preheat oven to 350F. Blend together all ingredients. Fill paper lined


    Muffin Pans 2/3 full. Bake for 15 minutes. Cool then frost with


    listed below.

    Cream Cheese Frosting.

    1 package (3 ounces) cream cheese, softened

    3/4 cup butter, softened

    ½ teaspoon vanilla *(offer to bring)

    1 tablespoon milk

    2 cups powdered sugar

    Cream together butter and cream cheese. Beat in vanilla and milk.

    Gradually add powdered sugar until frosting is desired consistency.

    Yield: 100 mini-cupcakes

    From: Heide leskun
    Sep 5, 2005
  3. Mini Quiche Recipes

    These are not PC recipes, but they are tasty. I've made mini quiches numerous times in my mini muffin pan. Enjoy!

    Mini Quiche Recipes
    Place circles into bottom of muffin pan so that pie crust curls up the sides by about 1/4 inch. Fill with any combo of filling. I used bacon, mushrooms, onions, and swiss for one filling. The other was broccoli, onions and cheddar cheese. Place just enough filling so it does not go above lip of crust. Beat 2 eggs and ¾ cup sour cream. Spoon 1 tsp. of egg mixture over each quiche.

    Bake for 20-25 min in 375 oven. Reheat defrosted quiche for 10 min in a 400 oven.

    Spinach Parmesean
    6 eggs
    1 cup light cream
    1 small onion, chopped fine
    1/2 lb. white mushrooms, chopped
    3 cloves garlic, crushed
    1/2 cup spinach
    1/4 cup Parmesan cheese
    1/2 cup shredded cheddar cheese
    Salt & Pepper to taste

    Preheat oven to 375 degrees. In a pan, sauté onions, mushrooms and garlic in margarine until soft. Set aside. In a small bowl, beat eggs, add cream and mix well. Add onion mixture, spinach and salt & pepper. Add cheeses and mix well. Fill crust cups with mixture. Bake for 15 minutes at 350 degrees. After 15 minutes open oven and sprinkle cheese on each quiche. Bake for 5 more minutes.

    Mini Swiss Quiches
    1 15 ounce package Pillsbury® Refrigerated Pie Crusts
    6 ounce 1 1/2 cups shredded Swiss Cheese
    2 tablespoons sliced green onions
    1 tablespoon chopped pimientos
    2 eggs
    1/2 cup milk
    1/4 teaspoon salt
    dash nutmeg

    Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375F. Spray 24 miniature muffin cups with nonstick cooking spray. Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on work surface; peel off remaining plastic sheet. With floured 2 1/2 inch round cookie cutter, cut 12 rounds. Repeat with remaining pie crust. Press 1 round of dough in bottom and up sides of each sprayed muffin cup. Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces. In 2 cup measuring cup, combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts, filling to within 1/4 inch of top. Bake at 375F for 25 to 30 minutes or until golden brown. Cool slightly; lift quiches from cups with tip of knife. Serve warm. 24 appetizers.
    Oct 7, 2005
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