Have you ever used a mini muffin tin? I got one a few years ago and have been amazed with all of the tasty treats I’ve been able to make. Making mini muffins is a great way to feed my hungry toddler without giving her a giant muffin she’ll never eat. But besides muffins, mini muffin tins are versatile. They’re great for making mini quiche, appetizers, and desserts.
This recipe utilizes a mini muffin tin and a delicious combination of flavors. The result? A light yet satisfying mini tart certain to tame your sweet tooth and leave you and your guests happy.
The next time you’re having friends or family over, try using a mini muffin tin and whipping up your favorite recipe. You’ll be surprised how quickly they disappear and will be equally surprised at how elegant mini appetizers and desserts can look when presented on simple yet elegant plates or platters.
For this recipe you’ll need:
1 ¼ cup (about ½ of an 11-ounce box) of pie crust mix
¼ cup plain yogurt
1 large egg, slightly beaten
1/3 cup sugar
2 Tablespoons butter or margarine, melted
1 Tablespoon milk
1 teaspoon flour
¼ teaspoon grated lemon peel
1 teaspoon lemon juice
To make this recipe:
Preheat oven to 350 degrees
In a mixing bowl, combine pie crust mix and yogurt. Stire until moistened. Form dough into 18 balls. Press onto bottom and up sides of 18 ungreased mini 1 ¾ inch muffin pans.
To make the filling:
In a bowl, stir together the egg, sugar, margarine or butter, milk, flour, lemon peel, and lemon juice. Spoon about 2 teaspoons of filling into each cup.
Bake for 25-30 minutes or until golden. Cool on a wire rack. Store covered. Can be frozen for up to one week.