Sentences with phrase «fill muffin»

3 Fill the muffin cups to the very top.

Using a soup ladle, half fill the muffin tins with Yorkshire batter and bake, uncovered, in a preheated oven at 400 to 425 F for about 20 - 30 minutes while the prime rib roast is settling (that matches timing, about a half hour), waiting to be carved.

Fill each muffin tin with about 1/4 cup of the mixture, or form the mixture into 10 balls and place on a baking sheet.

Using an ice cream scoop or spoon, fill each muffin cop to the top.

It all depends on the size of your cupcakes and how much you fill the muffin tins.

I like to use a large scoop ** to fill the muffin pan, but spooning out 12 equal portions also works.

Fill muffin cavities 1/3 of the way full.

Fill muffin cups 3/4 of the way up (using an ice cream scoop is easiest), and sprinkle each muffin with the crumble topping.

When you fill the muffin cups, use a tablespoon of batter on bottom, then add the cream cheese filling by tablespoons or until you have used all filling spread out over all muffins.

Fill the muffin tins to about 3/4 full (and note, you will likely have enough to make about four more in another muffin tin)

Spoon batter into pan or fill muffin cups 2/3 full.

You'll fill the muffin cups with the cheesecake filling, pop it into the freezer and about 4 hours later — voila!

Fill each muffin tin at least 3/4 the way full or until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4 cup of dark chocolate chips on top of the muffins, gently pressing down if need be so they stick.

Fill each muffin slot about 3/4 of the way full.

* This makes 6 large muffins if you fill the muffin cups to the top.

Fill muffin cups with approx 2 tbsp muffin batter, add one (frozen) Froozer piece to each muffin cup, add another approx 2 tbsp batter to cover Froozer.

Fill muffin cups about three - quarters full.

You'll want to fill the muffin cups right up to the top.

Fill the muffin liners about 2/3 of the way and bake for 20 minutes.

Fill each muffin tin 3/4 the way full or until all the batter is used up and bake for 27 minutes OR until a toothpick inserted into the middle of a muffin comes out clean.

Fill muffin cups with batter.

Using a large ice cream scoop, fill the muffin cups with the batter.

Fill each muffin about 3/4 full and bake for 18 - 22 minutes, or until the tops are crisp.

Fill each muffin cup with 1 tablespoon egg mixture.

Use a 1/3 - cup measure to fill the muffin liners (you'll have a bit of batter left over).

Fill muffin cups 1/2 — 2/3 full with the seed butter.

Fill each muffin cup 3/4 of the way and bake at 350 °F for 15 - 20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).

Fill each muffin cup halfway with batter.

Fill each muffin tin a little more than 3/4 to the top.

Fill each muffin tin equally until all the batter is used up.

Fill each muffin cup about two - thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.

Fill each muffin cup with & frac12; cup batter.

Fill muffin cups three - quarters full and bake for 15 - 18 minutes, or until a toothpick comes out clean when you poke the muffins.

Then use the rest of the mixture to fill the muffin cups to the top.

Kids also love to fill the muffin tins or silicone molds in fun shapes.

Fill each muffin tin with 1/4 cup of batter, and place 2 - 3 peach pieces on each muffin.

Fill each muffin cup about halfway.

Fill your muffin tin 1/4 full with pancake mix, toss in a few of your favorite breakfast ingredients (bacon, sausage, blueberries — maybe even a little dollop of maple syrup?)

Fill the muffin holes with batter.

Fill the muffin tins halfway full, and then just swirl in the cinnamon - sugar filling.

Fill each muffin tin about 3/4 of the way full with the batter.

These don't rise so a heaping 1/4 cup of batter is enough to fill the muffin cup without running over.

Fill muffin cups 1/2 full.

Fill muffin cups 1/4 full and set aside.

• Fill the muffin cups with batter, and bake for 20 - 25 minutes in the oven.

Fill muffin cups with approximately 1/4 cup of batter.

Fill each muffin cup 2/3 full.

Fill the muffin holes with the batter until each hole is about 2/3 full.

Fill each muffin cup about 3/4 of the way and top with blueberries.

Fill muffin cups evenly, and tap the pan to settle the batter.