These fruity mini-muffins are tasty whether served warm or cold. A chocolate butterfly adds a sweet touch.
What You Need
- Pre-packaged cornbread mix
- Small cupcake tin(s)
- Canned fruit (fruit cocktail or mandarin oranges work well)
- Hot fudge sauce
What You do
- Prepare Fruit
Drain the water or syrup from the canned fruit. Spread the fruit pieces out on a paper towel while you prepare the muffins.
- Prepare Muffins
Prepare muffins as directed. Spoon into a small cupcake tin, filling each muffin cup about halfway. Carefully arrange two pieces of fruit (for wings) on top of each muffin.
- Tip: Be careful not to overfill the muffin tins. You don’t want the muffins to rise too far over the edge, or the wings will distort.
- Bake Muffins
Bake as directed, or until the edges of the muffins are golden brown. Cool the muffins completely.
- Add Chocolate Butterfly
Draw the butterfly’s body by piping fudge sauce in between the wings.
- Tip: To make an easy piping bag, use a heavy-duty sandwich/freezer bag and poke a hole in one corner. Roll the bag in between your hands to warm up the hot fudge. It will flow better if it is slightly warmed