mini muffin

These nutty little cupcakes, topped with cream cheese icing make a pretty addition to any buffet dessert or afternoon tea spread

Little pistachio cakes

lightly salted butter

plain flour

pistachios

tsp baking powder

golden caster sugar

eggs

tsp vanilla extract

tbsp milk

tub full-fat cream cheese

icing sugar

Heat oven to 180C/160C fan/gas 4 and grease a 12-hole silicone muffin or friand mould, then dust with a little flour, and tip out the excess (a metal tray will work too, but line with muffin cases, as the mixture may stick). Put the pistachios in a food processor and blitz until finely chopped but not greasy. Add the remaining cake ingredients and blend again into a creamy mixture. Use 2 spoons to fill each hole of your tray 2/3 full, place on the middle shelf of the oven and bake for 15 mins or until a skewer inserted comes out clean. Leave to cool in the mould for 10 mins, then run a knife around the edge of each cake and turn out onto a wire rack.

Meanwhile, make the icing. Using an electric hand whisk, blend 3 tbsp of the cream cheese with the butter until smooth, then add the remaining cream cheese and icing sugar. Whizz again until creamy, transfer to a piping bag fitted with a small round nozzle, and chill until ready to use.

When the cakes are cool, pipe spikes of icing on top of each one, then sprinkle with chopped pistachios. Can be made ahead – store the un-iced cakes in a sealed container for up to 3 days and chill the icing for 2 days.

A cheesy individual chicken pot pie that you can hold and eat in your hand. Serve these buttery flakey pies to a crowd .

Chicken Pot Pie Muffins

boxes premade pie crust, 4 rolled crusts total

chicken,

butter

onion, diced

carrots, diced

celery, diced

garlic cloves,

flour

milk

cheddar, divided

peas,

corn kernels

parsley

Egg wash & Malden salt,

Preheat a 350º F oven and prepare a cupcake tray.

Roll out two pie crusts on a bench. Use a 4' biscuit cutter to cut rings out of the premade pie crust. Using a rolling pin, roll each disc into a 5 - 6 inch round. This disc should be big enough to fill a cupcake mold with a few inches extra around. Repeat until all mini pot pies have a base.

Start the chicken pot pie filling by adding butter, onions, carrots, celery, and garlic to a pan over medium-high heat. Saute vegetables until transparent, around 6 - 8 minutes.

Add flour to the vegetables and cook for 1 minute before adding milk. Bring mixture up to a boil, stirring constantly then reduce to low and add shredded chicken, corn, shredded cheese, and dried parsley. Taste mixture for seasoning, then remove from heat and cool for 15 - 20 minutes.

Roll out the other two pie crusts and cut with a 3.5' biscuit cutter. Use the rolling pin to evenly roll out to 4.5 - 5 inches. Set discs aside and whisk your egg wash with one egg and a teaspoon of water.

Add 1/4 cup of cooled chicken pot pie filling to each prepared muffin base, then top it with a pinch of cheese and a ring of pie dough. Repeat with remaining then it's time to fold. Starting on one side, twist the edges of the crust toward the center of each muffin and continue twisting clockwise or until your reach the end. Repeat on the rest. Brush each pie with egg wash, cut three vent holes, and sprinkle with Malden salt. Bake for 30 - 35 minutes or until golden.

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Little pistachio cakes

Chicken Pot Pie Muffins

Top 2 mini muffin recipes from across the web

The most viewed mini muffin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Little pistachio cakes

Chicken Pot Pie Muffins

The most viewed mini muffin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine