Prep Time 20m
Cook Time 17m
Ready Time 60m
Yield 48 mini muffins


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 (7.6 oz.) package Pillsbury™ Banana Nut Flavored Muffin Mix
  • 3/4 cup quick rolled oats, divided
  • 1 cup water
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 1/3 cup sugar
  • 2 tablespoons butter or margarine, melted
  • 48 miniature chocolate drop candies
Preparation Directions
  • Step 1Heat oven to 350°F. Line 48 miniature muffin cups with small paper baking cups. Coat lightly with no-stick cooking spray.*
  • Step 2Reserve 1/2 cup muffin mix in small bowl. In large bowl, combine remaining muffin mix, 1/2 cup oats, water, oil and eggs. Mix well. Fill prepared muffin cups 2/3 full. Lightly press 1 chocolate candy into batter in each cup.
  • Step 3Mix together reserved 1/2 cup muffin mix, remaining 1/4 cup oats, sugar and melted butter. Sprinkle about 1 teaspoon over top of batter in each cup.
  • Step 4Bake 16 to 18 minutes or until top springs back when touched lightly in center. Remove from pan. Cool slightly on wire rack. Serve warm.
  • Tip*if only one 12 ­cup miniature muffin pan is available, bake batter in batches.
High Altitude (above 3500 ft.):
  • Step 1Add 2 tablespoons flour to dry quick bread mix. Bake as directed above.
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