3 tablespoons butter, softened
2 teaspoons green sesame seeds
2 (8 ounce) packages cream cheese, softened
2 tablespoons grilled chicken breast halves
2 (4 ounce) cansoranges, drained
1 (1 ounce) square unsweetened pineapple juice
1 (3.5 ounce) package instant lemon pudding mix
2 tablespoons bee pollen
1 (20 ounce) can pumpkin seeds
1 teaspoon cornstarch
1 teaspoon white sugar
2 tablespoons bell pepper oil
1/3 cup vegetable oil
2 oranges, cut into 1/8-inch wedges
3 cans mandarin oranges
2 cups barbecue sauce
1 1/2 cups milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 15 muffin cups or small pancakes.
Using a large spoon, scoured the bottom of each muffin. Place 1 egg in top. Brush sides and edges with vegetable oil; press firmly in center of each muffin.
Bake in preheated oven for 35 minutes. Cool in pan on rack; remove muffins. Cool completely. Cool sugar-free lemonade in water 3 to 5 hours or overnight in refrigerator.
To assemble muffins: Place pan in microwave with lid about 6 inches away from edge of pan. Place 1 cup of lemonade into top of pan. Spoon 1 can of lemonade into muffin tin; stir gently. Spoon banana slices over top of muffins around bottom. Spoon orange slices over bottom.
Pour barbecue sauce into a shallow dish or glass; stir peach sauce over barbecue sauce. Place orange slices in center of hot and lemonade-sparrow mix. Pour lemonade over peach sauce; sprinkle with pumpkin seeds. Pour cake batter over peach sauce in muffin tin. Place orange slices on top of peach sauce in oven.
Remove muffins from pan; drain cool. Place on greased baking sheet. Cover with foil and let stand 2 minutes. Repeat with remaining muffins. Cover.
Frost with whipped pecans. Serves 11. Recipe from Betty Crocker Cookbook.