Not exact matches
Also, my loaf pan wasn't big enough
so I made some little «
mini muffins» in small
cup cake silicone moulds, and cooked them just half an hour, they were also nice.
I also only used 1/4
cup of the
mini chocolate chips
so they would work better with the smaller sized
muffins.
1
cup frozen wild blueberries (these are smaller than regular blueberries
so they work well for
mini muffins)
Once melted drizzle about a teaspoon or
so of melted chocolate into
mini muffin cups then carefully and slowly rotate the
cups to line the sides with the melted chocolate but not all the way to the top.
I even made them on upside down
mini muffin pans
so they could be like Parmesan crisp
cups which I would then fill with salad!
Plus, I didn't have any cupcake liners (what people usually use to make nut butter
cups),
so we poured these straight into my nonstick
mini muffin pan and crossed our fingers that they'd come out in one piece.
Using a 3 inch circle cutter (or a 3 inch pumpkin cookie cutter) cut the dough into rounds and press each round into
mini muffin tin, using alternate
cups so you bake only 12 at a time.
1
cup frozen wild blueberries (these are smaller than regular blueberries
so they work well for
mini muffins)
Melinda has been dying for an excuse to use her tart tamper and we had some cookie dough leftover from our Brookie Bars,
so she rolled the dough into 1 inch balls, put them in a
mini muffin tin and used her tamper to smoosh them into a
cup shape.