Sprinkle about 2-1/2
teaspoons over each muffin.
Not exact matches
Spoon the remaining glaze
over each
muffin, about 1
teaspoon for each
muffin.
Drizzle a 1/2
teaspoon of taco sauce
over the top of each
muffin.
Combine brown sugar and remaining ingredients, stirring well with a whisk; spoon about 2
teaspoons filling
over walnuts in each
muffin cup.
Sprinkle about a
teaspoon of granulated sweetener
over the tops of the
muffins.
Stir together the remaining 2
teaspoons of sugar and 1/4
teaspoon of cinnamon and sprinkle
over the top of each
muffin.
Using a
muffin tin, place each head into its own section and drizzle a couple of
teaspoons of olive oil
over each.
Drop 1 tablespoon of the batter into each mini
muffin cup, place 1 piece of hot dog in the center, and drop 1
teaspoon of batter
over the hot dog.
Spoon remaining batter (about 1 tablespoon each)
over fruit and sprinkle tops of
muffins with about 1
teaspoon each.
Use a spoon to drizzle a
teaspoon or so
over each
muffin right before serving.
Add water one
teaspoon at a time until just thin enough to drizzle
over the
muffins.