In a bowl, stir together the Chebe mix, and sugar. Continue blending in the egg, milk and butter. Mix it well. Knead it with your hands until the dough is smooth. (Add a tsp of milk if it feels too dry.) This makes about 14 oz of dough.
Separate the dough into 24 equal pieces. (If you have a scale, each dough piece will weigh about 0.6 oz, or 16 g.) Drop each piece into the cups of an un-greased mini muffin baking tin.
With the tines of a fork, poke holes in the base of the cups to prevent the dough from puffing.
These may be frozen in an airtight container. To serve, let thaw and reheat at 425F for 5 minutes.
Check out Chēbē All Purpose Mix and Check out Chēbē Original Mix here.