1 (3 ounce) package instant vanilla pudding mix
6 broken eggs
1 (15 ounce) can English toffee cake mix
3 tablespoons prepared yellow mustard
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 1/2 cup muffin cups.
Beat egg whites with electric mixer until foamy; set aside.
In a large bowl, beat cream cheese and white sugar until smooth. Stir in egg yolks and vanilla until smooth; beat in 1/3 cup each. Stir egg whites into whipped topping mixture.
Pour batter into prepared muffin cups. Bake in preheated oven for 30 minutes, or until center of cup springs back when touched. Cool slightly before removing from pan. Cool completely in pan on wire rack. Cool completely before removing from pan. Serve warm or cold.