Heat oven to 350°F. Spray bottoms of 40 mini muffin cups with cooking spray. In large bowl, combine all ingredients except powdered sugar. Beat with electric mixer on low speed until mixed. Beat on medium speed 2 minutes. Using 2 level tablespoons or 1-ounce cookie scoop, spoon batter in muffin cups, filling 3/4 full. Bake 10 to 11 minutes or until set when tapped with finger. Let cool in pans 2 minutes. Carefully remove and roll in powdered sugar. Serve warm or cool. Store very loosely covered.

Tips: If you don’t have enough pans to bake all at once, bake in 2 batches. Refrigerate the remaining batter until you are ready to use it.
You can also make about 20 regular size muffins using regular size muffin cups. Use 1/4 cup (2 ounces) of the batter for each. Bake 12 to 15 minutes.