Step 1

Preheat the oven to 325 F. Coat mini muffin tin with cooking spray.

Step 2

Beat the ingredients in a large bowl with an electric mixer for several minutes until blended and smooth. Fill each muffin hole about 1/2 full. I used a small cookie scoop and it worked perfectly! Bake for about 12 minutes or until a toothpick inserted in the center comes out clean.

Step 3

Cool the pan on a wire rack for about 2 minutes and then turn the muffin pan over on a wire rack so that all the muffins are upside down.

Step 4

Cool completely and once all the batter is cooked, you can make the glaze.

Step 5

Place the wire racks over waxed paper. Beat the glaze ingredients in a medium bowl until smooth.

Step 6

Dip muffins in glaze to coat the bottoms (which are now the tops!) and the sides and let the excess drip off back into the bowl.

Step 7

Place each lemon drop back on the wire racks until the glaze is set.