Easter Mud Muffins Recipes
MUD PUDDLES
I love these cookies. It's hard to stop eating them so make a double batch. They make impressive gifts as well. If you have any filling left over, you can refrigerate and use it warmed up over ice cream.
Provided by Karen From Colorado
Categories Dessert
Time 45m
Yield 48 cookies
Number Of Ingredients 14
Steps:
- Cream butter, peanut butter and sugars together.
- Add egg and vanilla.
- In a separate bowl, stir together flour, baking soda and salt.
- Add flour mixture to butter mixture.
- Mix well.
- chill for 1 hour.
- shape into 1 inch balls.
- Place in lightly greased mini muffin tins.
- Bake in 325 degree oven for 14-16 minutes until lightly browned.
- Remove from oven and immediately make wells in the center using a melon baller, pressing lightly.
- Cool in pans for about 5 minutes before removing to wire racks for further cooling.
- For Filling---------------------.
- Melt chocolate chips in a double boiler.
- Stir in milk and vanilla.
- Mix well.
- Carefully fill wells in cookies using a spoon or a small pitcher or pastry bag.
- Sprinkle with chopped peanuts.
EASTER MUD MUFFINS
Make and share this Easter Mud Muffins recipe from Food.com.
Provided by JessGarfield
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 160* and grease a muffin pan.
- Place butter, chocolate and sugar in a saucepan, and melt over low heat.
- Stir in milk, flour, cocoa, appricots and nuts. Mix until just combined.
- Spoon into pan, and bake for 25 minutes, or until muffins bounce back when touched gently in centre.
Nutrition Facts : Calories 252.9, Fat 17.2, SaturatedFat 8.6, Cholesterol 54.5, Sodium 232.5, Carbohydrate 24.5, Fiber 3.1, Sugar 10, Protein 4.9
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