2 1/2 cups of rapid mix (see the original recipe for more details)
4 tablespoons of butter, softened
1 egg, beaten
1 cup of milk or water
3 tablespoons of honey
3 tablespoons of butter
2 1/2 cups of rapid mix (see the original recipe for more details)
4 tablespoons of butter, softened
1 egg, beaten
1 cup of milk or water
3 tablespoons of honey
3 tablespoons of butter
Preheat the oven to a hot temperature (425°F)
Generously grease mini muffin tin cups
In a bowl, combine rapid mix
Add the butter and mix well. Reserve
In another small bowl, mix together egg, milk or water
Combine with dry ingredients and mix until smooth
Fill the prepared muffin tin cups to 2/3 capacity
Bake for 15-25 minutes or until golden brown
Beat honey and butter together
Spread 1/2 tablespoon of that mixture over each warm mini pie and serve
Yield: 18 mini pies.
