Butterfly Muffins

Drain the water or syrup from the canned fruit. Spread the fruit pieces out on a paper towel while you prepare the muffins.

Prepare muffins as directed. Spoon into a small cupcake tin, filling each muffin cup about halfway. Carefully arrange two pieces of fruit (for wings) on top of each muffin.

• Tip: Be careful not to overfill the muffin tins. You don't want the muffins to rise too far over the edge, or the wings will distort.

Bake as directed, or until the edges of the muffins are golden brown. Cool the muffins completely.

Draw the butterfly's body by piping fudge sauce in between the wings.

• Tip: To make an easy piping bag, use a heavy-duty sandwich/freezer bag and poke a hole in one corner. Roll the bag in between your hands to warm up the hot fudge. It will flow better if it is slightly warmed.