Spoon the mixture into the muffin cups, filling each about three-fourths full.

Spoon the batter into twelve muffin cups, filling them close to the top.

Divide the mixture among the muffin cups and set aside.

Spoon into muffin cups, filling each about 3/4 full.

Place one tablespoon of filling per muffin cup and bake for 25 minutes, until golden.

Pour this batter into the muffin cups, filling each three-quarters full.

Divide mixture among muffin cups, filling each half to three-quarters full.

Tear up the mushrooms and divide the pieces between the muffin cups.

Spoon about 3 tablespoons batter into each muffin cup.

Put a scant 1/4 cup dough into each muffin cup.