Made mini-muffins, followed recipe exactly, just used mini tins, and baked for 17 minutes. Next time I will not fill baking cups too high, they expand more than my blueberry recipe- and will ADD Vanilla to add some more depth to the muffins. Very good, light breakfast on the go!

Reviewed On: Jun. 22, 2009

Terrific dip and good to make ahead and heat up later! Made the dip in the morning and kept in fridge until party, put in a crock pot- then added the cheese and cilantro.... I tripled the recipe, and didn't have much leftover. I used frozen corn, and roma tomatoes with the seeds removed and mashed the beans again after every thing was in the fry pan.... added more cumin and chili, and salt. Always add more cheese and picante throughout the night, keeps it moist. Good recipe!

Reviewed On: Nov. 1, 2008

Great recipe!! I made mini-cupcakes for a Halloween party, so they looked like little angel clouds! I followed other reviewers advice and made the mini-cakes two days before and just kept them in the fridge, then I iced them in the morning before the party...Yummy! They were a huge hit! I lined mini muffin tins with liners, scooped about 2tbsp of batter and baked for 10min in the oven.... used a skewer to poke holes and poured the coconut cream over it, let them sit out for about 4 hours and then wrapped them up.... Make sure you use quick release tin foil or the tops of the muffins will stick and break off. I added coconut extract into the frosting, to give it a solid coconut flavor. This is a great go-to recipe that is not too overly sweet!

Reviewed On: Nov. 1, 2008