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5
Mix dry ingredients. Stir in buttermilk, egg and vanilla. Carefully pour into pastry wells.
Close the Lid and cook for 6-9 minutes until light golden brown in color. Open Lid with
a pot holder or oven mitt. Remove each cupcake with wooden or plastic spoon. Place
on plate. Once cooled add your favorite toppings.
BRAN MUFFINS
• 1 Cup Wheat Bran
• 1 Egg
• ¾ Tsp. Baking Soda
• ²/3 Cup Buttermilk
• ¼ Tsp. Salt
• ¾ Tsp. Baking Powder
• ½ C. Brown Sugar
• ²/3 C. Flour
• 3 Tbsp. & 1¾ Tsp. Vegetable Oil
• ¼ Tsp. Vanilla Extract
• ¼ Tsp. Cinnamon
Preheat the Mini Cupcake Maker as directed.
In a large bowl, stir together wheat bran and buttermilk. Let stand for 10 minutes. Beat
together oil, egg, sugar and vanilla. Add to wheat bran mixture. Sift together flour,
baking soda, baking powder, salt and cinnamon into a separate bowl. Then, stir flour
mixture into wheat bran mixture just until blended. Carefully pour into pastry wells.
Close the Lid and cook for 6-9 minutes until light golden brown in color. Open Lid with a
pot holder or oven mitt. Remove each muffin with wooden or plastic spoon.
CARROT CAKE CUPCAKES
• 1 Cup Sugar
• 1 Cup Brown Sugar
• 1(8oz) Can Crushed Pineapple
• ½ Tsp. Salt
• 2 Tsp. Baking Powder
• 3 Tsp. Vanilla Extract, divided
• 2 Tsp. Baking Soda
• 2 Tsp. Ground Cinnamon
• 2 Cups All-Purpose Flour
• ¾ C. Vegetable Oil
• ¼ Tsp. Ground Nutmeg
• Pinch of Ground Cloves
• 3 C. Grated Carrots
• 1 C. Chopped Pecans
Preheat the Mini Cupcake Maker as directed.
In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and vanilla. Mix
in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of
ground cloves. Stir in carrots. Fold in pecans. Carefully pour into pastry wells. Close
the Lid and cook for 6-9 minutes. Open Lid with a pot holder or oven mitt. Remove
each cupcake with wooden or plastic spoon.
Place on plate and allow to cool.
BLONDIE BITES
• 1½ Tsp. Milk
• 1 Egg, beaten
• ¼ Cup Butter, melted
• ²/3 Cup All-Purpose, Unbleached Flour
• 1 Teaspoon Vanilla Extract
• ¼ Tsp. Baking Powder
• ½ Cup Packed Brown Sugar
• ¹/8 Tsp. Salt
Preheat the Mini Cupcake Maker as directed.
In a large bowl, combine milk, melted butter and vanilla just until mixed. Add brown
sugar and egg. Stir until well blended. In a separate bowl, combine flour, baking
powder and salt. Add flour mixture to sugar mixture and stir until well blended.
Carefully pour into pastry wells. Close the Lid and cook for 3-7 minutes. Open Lid with
a pot holder or oven mitt. Remove each brownie with wooden or plastic spoon.
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