I am a very busy mom whom also runs a special needs hamster sanctuary and does BLW with the 11 month old. This is a muffin thing I just winged it and happened to realize while making the batter all my ingredients were safe for the 12 furry children as well as the kids. So I named it Hooster Muffins for hooman and hamster muffins 🤣

I got a mini cupcake maker for my birthday and I tried lots of new recipes in it (including cupcakes duh) and things was by far the simplest and most delicious :)

My friend, Brenda made these muffins for us on a recent visit. She is both gluten free and lactose intolerant. The muffins freeze well and make a quick breakfast on the go!

It was a spur of the moment type of thing! It is good for you! It can be modified to your tastes and can be frozen for a later date! It is great for parties!

Asian sweet potatoes are in season. I made these since I got a lot of them.You can use a whisk for mixing.You can leave some potato chunks if you like. Recipe by cookyuki

This muffins have fluffy, soft and moist crumb, with crunchy buttey streusel on top. Cream cheese in the batter makes it soft, so delicious.I put some frozen blueberries and cubbed kraft cheddar cheese that make it even tastier.Suitable for tea time or for kids snack or Serve with coffee. So yummy. This recipe makes 16 mini muffinsNote: If you do not use cane sugar, you can change it with granulated sugar but please double the amount. Cane sugar is almost twice sweeter than granulated sugar.

Make a batch of these in a muffin tin, then store in the fridge to reheat throughout the week. They are great fresh from the oven only take ~30 secs to reheat if you store them for later.

With a growing teenage boy and a husband with a never ending appetite, mini muffins seemed to be the perfect morning treat, mid-day snack and kitchen island staple! Enjoy! For more recipes, go to www.awineryreview.com.

I absolutely love a great carrot cake - the aromatic spices, signature moistness and nutty crunch is a dream! So for that reason, I opted to create a recipe for for my mini muffins. Less fat, less calories, less indulgence! Enjoy! Go to a www.awineryreview.com for more of my recipes.

I originally wanted to make this using chestnuts, but I couldn't get my hands on the time-saving peeled frozen chestnuts either because it was too soon seasonally or the store didn't have them...They are expensive even if they were in stock...Also they happened to have thick and nicely-shaped sweet potatoes for a cheap price at the nearby shop I also had just the perfect amount of pancake mix leftover, so I tried making these.I really have none, but sweet potatoes and chestnuts. I think they both have their differing sweetness and water content. I think dispersing the finished product individually is also fun. Aside from that, this is really just my preference, but I like to take the mashed bits from the bowl along with the mostly mashed bit, then mash them up and finally scatter them on top of and in the cream since it produces a nice texture. Even if it's fine, it produces the scent and flavor of the sweet potatoes. Roughly speaking, it's just like you are baking and eating a sweet potato... For about 6. Recipe by Occhannohirokun

Cook at 180 degrees Celsius