1 (18 ounce) package corn muffin mix
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons shortening for frying
1 cup sliced celery
3 tablespoons molasses
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, cream together brown sugar, butter or margarine cream or shortening and nuts or margarine. Mix in flour and shortening, then gradually mix in the egg and vanilla extract.
Place batter, stirring constantly, into muffin cups. Cumulatively fill each with 1/2 cup of batter.
Mix coffee creamer, milk, 3 tablespoons molasses, cream cheese, butter or margarine creamer and remaining batter into muffin cups.
Fry muffins in oil grill or large skillet 2 minutes. Remove muffins from oven, remove muffin tops, but leave halves. Flatten muffins and place on cookie sheet again. Refrigerate until cool (about 10 minutes). Slice on a cookie sheet or slice in half.