You will have some filling left over, especially if you only make 8 pies... you can bake the leftover filling in
buttered muffin cups «crust-less», if you like.
Not exact matches
Distribute the
butter as evenly as possible into the
muffin cups.
1 can of creamed corn 1 can of corn drained 1 box of jiffy corn
muffin mix 1
cup of sour cream 1 stick of
butter melted 1 Poblano pepper, roasted and diced
Some ideas to try: overnight oats (swap in seasonal fruit of choice in this recipe), egg frittata or egg
muffins, or oatmeal
cups for breakfast; tuna sandwich, chicken salad, a
cup of soup, or a salad for lunch; smoothies, yogurt parfaits, hummus and veggies (try my hummus endive boats), and fruit and peanut
butter for snacks.
I love your Banana Peanut
Butter Bites and I know I will adore these... I'm not a big breakfast eater (except on holidays and away on vacations) one of these
muffins with my
cup of coffee will be heaven!!
Butter, or spray with a non stick cooking spray, 12
muffin cups.
In order to make the
muffins, you'll need 16 ounces of macaroni elbows, 16 ounces of Cabot Extra Sharp Cheddar, one
cup of Panko breadcrumbs or cornbread, Cabot Salted
Butter, all - purpose flour, and hot milk.
Baklava
muffins from here Filling: scant 1/2 cup (50g) chopped walnuts 1/3 cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC /
muffins from here Filling: scant 1/2
cup (50g) chopped walnuts 1/3
cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted
butter, melted
Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC /
Muffins: 1
cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4
cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted
butter, melted 1
cup + 2 tablespoons buttermilk Topping: about 1/2
cup honey Preheat the oven to 200ºC / 400ºF.
Spoon 1 1/2 teaspoons
butter mixture into each
muffin cup.
Teff Cacao Peanut
Butter Mini Muffins 1/3 cup peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
Butter Mini
Muffins 1/3
cup peanut
butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
butter 1/3
cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4
cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4
cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon salt...
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 combine.
These Mini Chocolate Chip Reese's Peanut
Butter Cup Cookies are made simply by putting some cookie dough in mini
muffin tin
cups and baking them until they are almost done.
Melt 1/2 tablespoon
butter; liberally brush the
butter in and around the
muffin cups.
Remove the
muffin tins from the oven and brush the
cups liberally with the melted
butter.
I also brushed the
muffin tin (a non-stick one) with
butter rather than use
muffin cups or liners.
Muffins Non-stick cooking or baking spray, I used Baker's Joy 2
cups fresh blueberries (about 10 ounces), picked over 1 1/8
cups sugar (8 ounces) plus 1 tsp 2 1/2
cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted
butter, melted and cooled slightly 1/4
cup vegetable oil 1
cup buttermilk 1 1/2 tsp vanilla extract
2 thick slices Canadian bacon 2 tablespoons Cabot Salted
Butter 2 English
muffins, halved 8 ounces Cabot Seriously Sharp Cheddar, shredded (about 2
cups) 2 eggs Salt and Pepper Tabasco sauce
Pumpkin Pecan
Muffins Ingredients: 1/2
cup butter, softened 1
cup sugar 2 eggs 1
cup pumpkin puree 2 tsp.
For
muffins 1-3/4
cups all - purpose flour (about 7-1/3 ounces) 1
cup old - fashioned oats 1/2
cup light brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 1
cup milk 1 large egg 1 teaspoon vanilla extract 4 tablespoons
butter, melted 1/2
cup strawberry or raspberry jam
Preheat oven to 180 °C / 350 °F;
butter twenty four 1/2
cup (120 ml) capacity
muffin pans.
Fill each
muffin cup half full with batter and then place two small dollops of almond
butter on top and then top with more batter.
Ginger peach
muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted
butter 1 tablespoon honey Batter: 1
cup (100g) oat flour 3/4
cup (105g) all purpose flour 1/2
cup (70g) whole wheat flour 1/3
cup (67g) granulated sugar 1/4
cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted
butter, melted and cooled 3/4
cup (180 ml) whole milk, room temperature 1/2
cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously
butter a
muffin pan with a 1/3 capacity.
On the other hand, 12
muffins use up only 2 eggs and 1/4
cup of
butter, so I guess that may qualify them to be low - fat?
Lightly
butter (or spray with a non-stick vegetable spray) or line 12
muffin cups with paper liners.
You can make almond
butter cups this way too... line a mini
muffin pan, put chocolate in bottom, freeze until firm, dollop in some almond
butter (can sweeten with honey if needed) and top with more chocolate, freeze until firm.
-LSB-...] + 1/2
cup grapes / / two oatmeal cinnamon raisin chip bites / / banana + 1 tbsp peanut
butter / / peanut
butter banana chickpea cookie / / sliced pear + hard boiled egg / / vegan peppermint protein
muffin / / larabar / / baked sweet -LSB-...]
Bittersweet Pecan Oat Double Chocolate Buttermilk
Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper
Muffins Yields: 12 - 14 standard size
muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper
muffins Ingredients: 1/2
cup unsalted
butter, softened 3/4
cup sugar 1/3
cup cocoa powder 1/4
cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4
cups buttermilk 1
cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1
cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard
muffin tin with paper liners.
Let's start baking... Blueberry
Muffins Yields: 14 Large muffins Ingredients: 3 cups all purpose flour 3 tsp baking powder 1 tsp salt 2/3 cup vegetable oil 1 & 1/2 cups granulated sugar 2 eggs 2/3 cup buttermilk 2 tsp pure vanilla extract 2 & 1/2 cups fresh blueberries, washed and dried well 2 lemons, zested Streusel Topping Ingredients: 2/3 cup packed brown sugar 1/4 cup all purpose flour 1/2 tsp cinnamon 2 tbsp room temperature salted butter 1/4 cup instant oats Directi
Muffins Yields: 14 Large
muffins Ingredients: 3 cups all purpose flour 3 tsp baking powder 1 tsp salt 2/3 cup vegetable oil 1 & 1/2 cups granulated sugar 2 eggs 2/3 cup buttermilk 2 tsp pure vanilla extract 2 & 1/2 cups fresh blueberries, washed and dried well 2 lemons, zested Streusel Topping Ingredients: 2/3 cup packed brown sugar 1/4 cup all purpose flour 1/2 tsp cinnamon 2 tbsp room temperature salted butter 1/4 cup instant oats Directi
muffins Ingredients: 3
cups all purpose flour 3 tsp baking powder 1 tsp salt 2/3
cup vegetable oil 1 & 1/2
cups granulated sugar 2 eggs 2/3
cup buttermilk 2 tsp pure vanilla extract 2 & 1/2
cups fresh blueberries, washed and dried well 2 lemons, zested Streusel Topping Ingredients: 2/3
cup packed brown sugar 1/4
cup all purpose flour 1/2 tsp cinnamon 2 tbsp room temperature salted
butter 1/4
cup instant oats Directions: 1.
Chocolate Chip Mini Muffin Stuffed Brownie Cups Ingredients: 1/2
cup unsalted
butter, melted 1
cup sugar 1/3
cup cocoa powder 2 eggs 1/2 tsp pure vanilla extract 1/4 tsp salt 1/2
cup all - purpose flour 2 packages of Little Debbie Chocolate Chip Mini
Muffins, frozen Directions: Preheat oven to 350 degrees and fill cupcake pan with paper liners.
I used the latter and just had no problem with sticking; just ran a
butter knife along the edge of the
muffin cups.
Muffins 1 1/2
cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4
cup (2 5/8 ounces) quick - cooking oats 1/4
cup (1 3/4 ounces) buttermilk powder or nonfat dry milk 2/3
cup (4 5/8 ounces) sugar 2 teaspoons baking powder 1/2 teaspoon salt 1
cup fresh or frozen cranberries, * chopped 1/2
cup (2 ounces) chopped pecans or walnuts (optional) 1 tablespoon orange zest (finely grated orange peel) 2 large eggs 3/4
cup (6 ounces) milk 1/3
cup (2 1/4 ounces) vegetable oil or melted
butter Glaze 2 tablespoons (1 ounce) orange juice 3 tablespoons (1 1/4 ounces) sugar or 1
cup (4 ounces) confectioners» sugar, sifted
These autumn inspired
muffins turned out soft and fluffy, gorgeous with
butter and a
cup of tea for breakfast this morning.
Butter a standard 12 -
cup muffin pan or line with paper liners.
-LSB-...] Confetti Snack
Muffins (adapted from The Pinning Mama) 2
cups all purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4
cup butter, softened 1/2
cup sugar 1
cup milk 1
cup Fruity Pebbles (I also added 2 shredded zucchinis)-LSB-...]
Just take out the peanut
butter, add a
cup of blueberries, and make in a
muffin pan instead of a bread one!
Butter and flour a 12 -
cup standard
muffin pan.
Butter and flour 16
muffin cups in 2 standard - size
muffin pans.
Almond cakes with sugared apple icing from Donna Hay magazine 1/2
cup + 1 tablespoon (127g) unsalted
butter, softened 3/4
cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1
cup + 1 tablespoon (150g) all purpose flour 1/3
cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2
cup (120 ml) whole milk Sugared apple icing: 3/4
cup + 1 tablespoon (162g) caster sugar 1/4
cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F;
butter twelve 1/2
cup (120 ml) capacity
muffin pans.
2
cups brown rice flour 1/3
cup tapioca Flour 1/2
cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2
cups water 1/4
cup ground flax seeds 1/4
cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2
cup REAL Apple Cranberry Raisin
Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane
Butter or any fruit
butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane
butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter
muffin: 2 Tablespoons — 1/4
cup evaporated cane juice
For
muffins 2
cups all - purpose flour 1/3
cup poppy seeds 1/3
cup granulated sugar 1 tablespoon baking powder Zest of 1 lemon 1/2 teaspoon salt 1
cup milk 1 large egg 4 tablespoons (2 ounces) unsalted
butter, melted
Vanilla Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and lightly
butter or line 12
muffin cups with paper liners.
Brush
muffin cups all over with
butter.
Preheat the oven to 400 degrees F. Grease a 12 -
cup muffin tin with
butter or cooking spray, or line with paper
muffin liners.
Lightly grease a 12 -
cup muffin tin with
butter or cooking spray or line with paper
muffin cups.
Little cocoa bites... I made a version with pure cocoa
butter and vanilla powder as a mild creamy base and a way to hold the berries together, then I went on to melt some dark chocolate into the bottom of mini
muffin cups and topping with chopped macadamias and inca berries.
Put cupcake paper in 12 -
cup muffin pan (or well greased with melted
butter or non stick spray).
2 breakfast sausage links 1 tablespoon
butter 1 tablespoon flour 1/4
cup + 3 tablespoons milk 2 tablespoons brewed coffee 2 English
muffins 1/4
cup white cheddar 2 eggs salt & pepper
White Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and lightly
butter or line 12
muffin cups with paper liners.
Once all of the mini
muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond
butter mixture into each chocolate filled and lined
cup.
Butter or spray 12
muffin cups with a non stick vegetable spray.