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Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray very well.
Stir together all ingredients in a medium bowl.
Spoon into muffin cups, filling about to the brim.
Bake for 18-20 minutes or until firm to the touch and golden brown around the edges.
Let cool for about 5 minutes in the pan before serving to allow them to firm up a bit. Use a paring knife around the edges to help remove them if needed Serve warm or at room temperature.
Notes: Store in the fridge for up to 3 days in an airtight container or store in the freezer in a zip top bag and reheat for 30 seconds in the microwave before serving. Double the recipe and bake a whole pan of 24 mini muffins at once.