3. Fill Muffin Pan
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Spoon the mixture evenly into the muffin cups, filling each about ¾ full.
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Press down slightly to compact the mixture so they hold together.
4. Bake
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Bake for 20–25 minutes (mini) or 30–35 minutes (standard) until golden brown and crisp on top.
5. Cool and Serve
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Let cool in the pan for 5 minutes, then gently remove with a spoon.
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Serve warm on their own or with sour cream or ketchup.
Storage and Reheating
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat in the oven or air fryer to restore crispiness.
Let me know if you’d like a dairy-free or gluten-free version!
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