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Published June 30th 2020
Bite-size treats to make this weekend
Do you like to bake with your mini muffin tin? They are an ideal size if you have small children, as you can make cute little muffins which are the perfect size for their little hands. You can use any full-size muffin recipe and just reduce the cooking time, to make miniature versions which are easier to eat. These recipes below however, are other recipes that you can make in the mini muffin tin - to make chocolates, cheesecakes and cakes. This first one, in particular, is a burst of chocolatey goodness that you will want to make every week...
Place 12 mini patty pans into a mini muffin tin. In a microwave-safe bowl, add 1 cup of Nestle Choc Bits and heat up for 30 seconds, then stir. Repeat until you can stir and the chocolate is smooth. Working quickly, place 1/2 a teaspoon of melted chocolate into the bottom of each patty pan, then sprinkle 1/4 of a teaspoon of desiccated coconut, 1/2 teaspoon of peanut butter, 1/2 teaspoon of jam and a sprinkle of granulated nuts into each one.
Place the last cup of Nestle Choc Bits into another microwave-safe bowl and microwave at 30-second intervals until smooth. Spoon 1 teaspoon of melted chocolate over the top of each one. Place the tin in the freezer for at least 2 hours until set. Remove and peel the paper cases off each one and place them in a container to store in the freezer. When ready to eat, allow to sit for 5 minutes to soften. For a full article on this recipe, see here.
Ingredients:1 cup of crushed Digestive biscuits (approx. 1/4 of a pack), 1 Tablespoon margarine (melted), 125g cream cheese, 140g Masterfoods Lemon Butter, yellow icing flowers to decorate (I used these Creative Kitchen mini flowers from Woolworths).
Arrange 16 mini patty pans in the mini muffin tin. Place the Digestive biscuits in a zip-lock bag and crush them with a rolling pin. Pour them into a bowl. Place the margarine into a microwave-safe bowl and microwave for 30 seconds until melted. Pour this into the bowl with the biscuit crumbs. Stir to combine. Spoon almost a teaspoon of biscuit crumb mixture into each mini muffin patty pan. Press down onto the mixture with your thumb to flatten and secure it to the bottom. Place the mini muffin tin in the fridge for 30 minutes.
In a bowl, combine the cream cheese and lemon butter. Stir to combine with a metal spoon, squashing the lemon butter to the sides of the bowl. Remove the mini muffin tin from the fridge and spoon two teaspoons of mixture into each patty pan, on top of the hardened biscuit crumb. Decorate with a flower. If you use this particular brand, there are 12 yellow flowers in the pack. Freeze overnight and serve frozen, or defrost for 10 minutes prior to serving for a soft cheesecake. For a full article on this recipe, see here.
* Also check out this recipe for mini Cookies and Cream Cheesecakes!
Ingredients:1 and a 1/2 cups of rolled oats, 1/2 cup of sultanas, 1/2 cup of chopped dates, 1/4 cup of self-raising flour, 1/4 cup of raw sugar, 2 egg whites, 2 tablespoons of honey and 20g margarine (melted).
Preheat oven to 200 degrees. Spray a mini muffin tin with oil. Combine all the dry ingredients in a bowl, and then add the wet ingredients. Use a teaspoon to spoon the mixture into the mini muffin tin and then press down firmly on each one so the mixture is level with the top of the tin. Bake for 20 minutes or until they are brown around the edges. Cool in tin. Did you find a recipe you like? Or get ideas to make your own recipe? There are endless ideas of what you make with the humble mini muffin tin. Get the kids involved and get creative this weekend!