Sentences with phrase «add muffin mix»

Add muffin mix and pudding mix.

Not exact matches

Hey Ella, I baked these amazing muffins over the weekend and I'm surprised there are still any left, they're so nice I wanted to eat them all in one I read the comments beforehand and to fix the «burnt top / raw inside» issue I squeezed all of the moisture out of the zucchini before adding it to the mix and I also cooked it at gas mark 4 (180C) for the same amount of time listed in your recipe.

Now this is a perfect breakfast in a snap and now I'm craving some blueberry muffins... my favorite kind < 3 That was another thing my mom would make besides banana bread, from a mix of just add water.

Add the wet to the dry, mixing until just combined and spoon out evenly into the muffin tin.

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

I like to add it when I make mixes like pancake, bread, or muffins.

I mix ground flax seeds into my steel cut oats for breakfast, I use whole and ground flax seeds in my homemade granola, and I usually use a couple of tablespoons in my baked goods — in addition to the health benefits I find they add a pleasant texture to muffins and quickbreads.

If you're going to add the vanilla glaze, mix the three ingredients together in a bowl (add small amounts of the almond milk at a time, you may not need the full tsp) and wait until muffins are fully cooled to drizzle it on or else it'll just drip off.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

A handy little trick to keeping the fruit evenly distributed throughout the muffins is to first toss them in a little flour then add them to the batter at the last second and only just mix them in.

To make regular cornbread or cornbread muffins using the Homemade Cornbread Mix, add 2 cups of the mix, 1/2 stick (1/4 cup) melted butter, 1 cup 1 % milk, 2 beaten eggs and 1/4 cup honey to a large mixing bowl and whisk to combiMix, add 2 cups of the mix, 1/2 stick (1/4 cup) melted butter, 1 cup 1 % milk, 2 beaten eggs and 1/4 cup honey to a large mixing bowl and whisk to combimix, 1/2 stick (1/4 cup) melted butter, 1 cup 1 % milk, 2 beaten eggs and 1/4 cup honey to a large mixing bowl and whisk to combine.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

My favorite bread memory is of the Martha White bag mix «just add milk» chocolate chip muffins my mother used to make for me for my birthday breakfast each year prior to my diagnosis.I miss waking up to the smell of those muffins and how deliciously fluffy and chocolate - y they were!

My momma used to get those Betty Crocker «just add water» muffin mixes for my brother and I.

The banana flavor mixes really well with pumpkin flavor, so these muffins are definitely not bland, and with only 1/2 cup of chocolate chips added, the chocolate does not dominate other flavors here — all of the flavors (pumpkin, banana, chocolate) are really balanced.

Mix all the ingredients with a pinch of sea salt (if you're feeling adventurous, you can add a handful of sultanas), then pour the batter into a buttered muffin tin so that each hole is three - quarters full.

EDITED TO ADD: Alternatively, to lessen the appearance of quinoa in these muffins, blend all the ingredients in a higher powered blender or food processor rather than mixing it all in a bowl.

Love spiral bound, and, just to add to the mix, love, love, love the muffin tin too!

Mix in a owl, add to muffin pans, bake 400 degrees.

I used just yellow cake mix, boiled about 2 medium sized sweet potatoes until tender, mashed them, mix this together, added walnuts, and put into sprayed muffin tins.

Breakfasts I have served are pancakes (mix the dry ingredients in a freezer bag, writing what we ingredients to add on the outside of bag), Hashbrown - Sausage - Egg Foil Packets, and eggs with bacon or sausage served with muffins baked ahead of time.

If you feel inclined to add some extra protein to your muffins, you can add a few scoops of our Vanilla Daily Shake to the mix.

I used Better Batter Pancake & Biscuit Mix for ease of use, cutting the Magic Muffins recipe on the side of the box in half, and adding blueberries.

:) Anyway, pictured is an assortment of whole - grain pumpkin, zucchini, corn bread, and blueberry muffins or you could also add some banana nut or cinnamon raisin muffins to the mix as well.

I add protein powder to muffins or smoothies, or drink it plain mixed in water and it never gets old.

Mix together the granola crumble in a small bowl and add it on top of the muffins.

From cereals and muffin mixes to jams and jellies, from teas and juices to yogurt, smoothies and ice cream, the Wild Blueberry is an ingredient that adds taste, color and extra-healthy appeal to a broad array of fine products.

You had me at doughnuts, but add muffins into the mix and I'm yours.

Otherwise I agree with everyone else - this mix is so good and is a versatile add - in for breads and muffins and toppings.

These dried Oregon blueberries are slightly sweetened and ideal for mixing in cereals, or adding to cakes and muffins.

Instead, add a crumb topping (which takes just a few minutes of mixing with your fingers) to protect those blueberries and make extra yummy, happy muffins.

While mixing my most recent batch, I absentmindedly reversed steps 4 and 5 and it concerned me that adding the eggs lastly would mess up the muffins.

Some great ways to include them in your child's diet are by adding them to smoothies, sprinkling them on top of yoghurt or cereal, tossing them in your muffin mix or making these delicious pikelets.

You press your crumble mix into the bottom of your muffin - liners, bake, add jam on top, sprinkle the rest of the crumble mix on top of that and add a strawberry for garnish.

I made this muffin mix yesterday, adding fresh blueberries, but you can add anything ~ chips, fruit, nuts.

1) Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing suMix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing sumix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing sugar

Based on my calculations, each muffin has about 166 calories without any added mix - ins, but they are incredible rich and delicious, so just one muffin really hits the spot!

As with any muffin recipe any mix - ins can be added — dried cranberries, dried apricots, etc...

The mix of whole wheat flour with the white flour adds lots of nutrition and fiber without making the muffins heavy.

But when it was mixed up, the batter seemed too runny to be cookies and I was in a hurry and didn't want to fiddle with adding more almond butter or eggs to get it thicker, so I just went with muffins / cupcakes.

He's recently become interested in finger foods, so we've been trying to add more flavors and textures into the mix with creations like these healthy banana muffins.

I mixed in extra zest into the glaze, and I believe it added to making the muffins even prettier.

* Do not over mix the muffin batter and make sure to pat dry the carrots before adding to batter.

-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!

Before going paleo, I used to add a can of pumpkin to chocolate cake mix to make muffins, so I was trying to replicate that.

I also added a mix of crushed pecans, whole wheat flour, coconut oil and cinnamon to the tops and when they came out added a glaze made with powdered sugar, vanilla, maple syrup and coconut oil to the warm muffins.

It was so completely worth it to buy the kitchen scale to be able to make the whole grain muffins... and, now to have these to add to the mix — AWESOME!

Mix well then add the mixture to each individual muffin case, about 3/4 of the way to leave room for rising.

* You can not let Coconut flour sit long, as soon as you mix this batter, ensure you put it right into the oven * If you want chocolate muffins, you can add between 1/4 - 1/2 cup of cocoa powder to your taste liking * You can store these in an airtight container for 3 days * You can substitute the butter with Coconut Oil but I haven't tested it and 8 tablespoons would probably be too oily.

You can add additional fiber by adding a tablespoon of flaxseed or wheat germ to most muffin mixes, even the store - bought ones.