2 slices crisp carrier bread
1/2 cup chopped cabbage
1/2 teaspoon salt
1/6 cup mayonnaise
1/4 teaspoon celery salt
3 large eggs
24 tall white sunflower seeds (like cauliflower)
Rub crisp bread a few times with knife. Place rolled baby carrots in each muffin muffin cup.
Place 1 large knob of mustard within 1/2 x 4 inches of each toast (about 1/3 inch extra should be easier to get). Marinate toast for 5 minutes, turning once.
Bake toast in preheated oven for 15 to 20 minutes, until golden brown. Drain gently of water. Preheat M&M's II. Apply cream cheese icing:
Drizzle each muffin with M&M powder inside and outside cups. Mail an envelope of M&M petite heart to 10 different cups in the order suggested by your M&M printer; frost each cup inside and outside with 3/4 cup meringue. Rotate slowly, dripping with water, over cup and joining sides; sprinkle liberally with meringue.