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Muffies: They’Re The Tops Recipe

Yields1 ServingPrep Time5 minsCook Time45 minsTotal Time50 mins

A muffie is a small, round pastry that is similar to a cupcake or muffin. They are typically made with a light, fluffy cake base and are often topped with frosting, sprinkles, or other decorations.

 1 ea Muffie tip and hints
1

Who eats muffin bottoms? Just about everyone prefers the tops.

2

Which is why I invented muffies.

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They're baked on a baking sheetinstead of a muffin tin and have no bottom.

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The muffie has a lot going for it: Two cups of muffin batter, whichcustomarily makes 4-6 muffins, is enough for 16 muffins.

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And theytake much less time to bake, usually less than 10 minutes.

6

I prefer themjust lightly browned so they stay a little moist and soft inside.

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Almost any thick muffin batter will work, but space the muffies at leasttwo inches part because they spread a good deal, especially if the batteris not chilled.

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They way to get a puffier muffie is to refrigerate the battuntil it is very chilled.

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Bake the batter right after it is mixed and allyou'll get is a flat, soft cookie.

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Muffies should be enjoyed warm, right from the oven.

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To reheat, wrapthem in foil and warm gently in a conventional oven.

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To store,arrange in a single layer on a baking sheet and freeze them.

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Oncefrozen, place them in an airtight plastic bag, then in another airtightplastic bag to stave off freezer odor.

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Defrost as needed.

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The following muffies will get you started.

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The first two aredeliberately low in cholesterol.

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The Blueberry-Apple Muffie is not low,but not excessive, either.