I have been making a version of this for years, got the recipe from a friend over 20 years ago. I should do it again! If you don't use muffin papers you get a nice, crispy-ish crust (spray or oil the tin) but you have to tip them out to cool. Our problem was keeping it in the frig for two weeks or whatever, it always got used up in two or three batches with 6 in the house munching muffins like snack food. The other problem was cleaning the tin...yuck. I do see that special sponge thingy in the catalog, just didn't get that far yet.

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