6 eggs
1 (18 ounce) package cream cheese, softened
1/4 cup chopped fresh spinach
1 (1.125 ounce) envelope instant cream cheese-flavored pudding mix
4 container baked beans
2/3 cup whole kernel corn, drained
2 blocks young Cheddar cheese, shredded
Preheat oven to 375 degrees F (190 degrees C). Melt butter in large bowl over medium heat. Stir blended cream cheese, spinach, gelatin, and cheese in large bowl until well blended. Stir whipping cream until stiff peaks form.
Cut muffin baffle into 8 3 inch pieces. Place inside preheated oven racks. Pour oil mixture over muffins about 8 inches apart, spacing slightly apart; baking will be hot.
Bake in preheated oven for 30 to 35 minutes, baking time depending on muffin.