Nostalgia Products MyMini MBKFST4LW Instrucciones Y Recetas página 11

MINI BLUEBERRY MUFFINS
• 1 1/2 cups all-
purpose flour
• 3/4 cup granulated
sugar, plus 1 tbsp.
for muffin tops
• 1/4 tsp. fine sea salt
• 2 tsp. baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 – 1/2 cup milk
• 1 1/2 tsp. vanilla
extract
• 6 to 8 oz. fresh or
frozen blueberries
RASPBERRY CHEESECAKE BITES
• Makes 8-10
cheesecake bites
• 4 two-cracker sheets
of graham crackers
• 8 oz. cream cheese at
room temperature
• 3 tbsp sour cream
• 1 large egg
• 3 tbsp. unsalted
butter, melted
• 1/4 cup sugar
• 1/4 tsp. vanilla extract
• Raspberry jam
9
Preheat the appliance as directed.
Whisk the flour, sugar, baking powder,
and salt in a large bowl.
Add oil to a measuring jug that holds at least 1 cup. Add
the egg then fill the jug to the 1-cup line with milk (1/3
to 1/2 cup milk). Add vanilla and whisk to combine.
Add milk mixture to the bowl with dry ingredients then use
a fork to combine. Do not over mix. Fold in the blueberries.
Divide the batter between the cups in the Breakfast Bites
Maker. Sprinkle a little sugar on top of each muffin.
Bake muffins 6-8 minutes or until tops are no longer
wet and a toothpick inserted into the middle of a
muffin comes out with crumbs, not wet batter.
Let cool, then enjoy!
Preheat the appliance as directed.
For the crust, whirl the graham crackers until they
are fine crumbs. Transfer the crumbs to a mixing
bowl. Add the butter, working it in until the mixture
resembles moist sand and clings together when
pressed between your fingers. Set aside.
For the filling, whirl the cream cheese and sugar
until Makes 10 cheesecakes blended, then blend
in the sour cream. Add the egg and vanilla and
blend again. Fill each Cup on the Egg Bites Pan
with cheesecake mixture to just below the rim.
Measure about 1 tbsp of buttery crumbs, press until they
cling together then place onto the top of filled cup. Repeat
to fully cover cream cheese mixture in all the cups.
Cut foil into 4x4" pieces, coat lightly with
nonstick cooking spray. Wrap cups in foil,
pinching to tuck it tightly around the sides.
Cook the cheesecake bites for 6-8 minutes.
Remove the foil and let the cheesecake bites sit for
5 minutes. Run a thin knife around inside cups then
unmold. Cool cheesecake bites for 15 minutes.
Add raspberry topping to each and refrigerate
for 30 minutes to firm cheesecake bites.