Mini White Hat Muffins

There are no eggs in this recipe. Use a miniature muffin pan. Makes 24. Split muffin top and insert margarine, jelly cream cheese or filling of your choice. Tops white, sides brown. Very moist. Easy!

• Ready In: 30 mins
• Serves: 8
• Yields: 3 mini muffins per person

Ingredients

• 1 1⁄4 cups white flour or 1 1⁄4 cups  rice flour
• 1 1⁄2 tablespoons baking powder
• 1  cup Miracle Whip
• 3⁄4 cup sour cream
• 1⁄2 cup sugar
• 1 1⁄2 teaspoons  Mrs. Dash garlic and herb seasoning
• 2  teaspoons lemon juice
• 2  dashes salt or 2  dashes  salt substitute

Directions

1. In medium mixing bowl mix flour and baking powder.
2. In separate bowl, mix Miracle Whip, Sour Cream, Sugar, Mrs. Dash, Lemon juice and salt. Whisk briskly. Set 10 minutes.
3. Preheat oven 375°.
4. Whisk dressing mixture again. Add to flour mixture and beat until blended.
5. Add 3/4 teaspoon to 1 teaspoon muffin mix to each cup in a 24 section pan. I start with 3/4 teaspoon in each cup, then top each one to use the balance of the batter.
6. Cook 17 minutes.
7. Take out of oven. Set 5 to 8 minutes.
8. Note: You may use mayonnaise but it has eggs in it.
9. Use a small table knife to loosen muffins.
10. Place in a covered wicker basket to keep warm.
11. I use a non-stick pan. If you use a pan that is not non-stick, spray each cup with Pam.