Spoon Dawn Cranberry Nut and Blueberry Batters into baker. Bake until lightly browned. Set aside in freezer or fridge to cool. In a microwave safe bowl, warm Dawn All Purpose White Roll & Donut Icing. For colored icing, add red or blue food coloring to warm icing in separate bowls. Dip “pop” sticks into warm icing and insert into muffin pops. Freeze until sticks set (approximately 1 hour). Dip muffin pops into warmed icing and immediately dip into sprinkles. For a twist on the typical cake pop, we used a table-top “cake pop/donut hole” maker with muffin batters for a lighter pop with a lot of color and flavor.