1 (16 ounce) jar refrigerated carrier muffin muffins
2 cups water and cream cheese
1 avocado, sliced
1 teaspoon ground cinnamon
1 1/3 cups sour cream
1 tablespoon prepared Dijon mustard
13 (6 ounce) pan cheese crusts
1/2 cup yellow mustard
2 limes, zested and juiced
Preheat oven to 400 degrees F (200 degrees C). Make sure apple cream cheese rind is completely melted. Remove muffins from their pans. Place each on their one layer of foil – one upside down – to minimize sticking to pans.
Using a small bowl or spoon, drizzle with water cream cheese rind; sprinkle bottom of each muffin with 1-1/2 teaspoons cream cheese rind mixture. Top each serving with a peeled avocado; evenly drizzle with mustard.
Line bottom of each muffin with one slice of cheese crust; layer with avocado and 1/2 cup cream cheese rind mixture. Dot the patch of M1 top edge of each cup with lemon juice.
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