Grease muffin liners, and pour 1/4 cup of batter into each liner.
Divide batter among 12 well -
greased muffin liners, and sprinkle with remaining chocolate chips.
Not exact matches
Preheat the oven to 375 degrees and prepare a
muffin tin (either
grease the tin or use paper cupcake
liners)
Line a 12 cup
muffin tin with cupcake
liners, or
grease each tin generously.
Grease a 12 cup
muffin pan generously with cooking spray or coconut oil, or use cupcake
liners (also gently spray these).
If you do not want to use
liners, make sure you
grease the
muffin tin well before you add the batter to it.
Grease a 12 - cup
muffin tin (or use cupcake
liners) and fill each cup 2/3 full.
Preheat to 375 degrees F. Lightly
grease muffin tin (I spray with olive oil) or insert
liners.
Stir together until mixed and place batter in
greased muffin tins or with silicone
muffin liners.
Grease or line
muffin tins with paper
liners.
Line a standard sized
muffin pan with 10 paper
liners or lightly
grease and flour the pan.
Grease muffin pan or use
muffin cup
liners to line the
muffin pan.
Line a
muffin pan with waxed paper or foil
liners or,
grease it so the
muffins don't stick.
No need to
grease the pan if you use
muffin cup
liners.
I didn't have
muffin liners or nonstick spray, so just
greased my pans generously with coconut oil.
I used
muffin liners and they stick a bit so next time I'll
grease the pan.
Spray a
muffin tin (I used two, you can also pour the extra batter in a dish for an oatmeal bake) with cooking spray or
grease with coconut oil or line with silicone
muffin liners.
Fill
muffin liners or
greased muffin tin 2/3 full of batter and add streusel mixture to the top of each
muffin.
Preheat oven to 350 °; place
liners in your
muffin pans or
grease each cup with cooking spray (either method works — as you can see from the pictures, I tried it both ways).
Preheat the oven to 350 degrees F. Line a 12 - cup
muffin tin with paper
liners or
grease with cooking spray.
Line twelve regular
muffin cups with
muffin liners (optional) or
grease with coconut oil.
Preheat oven to 375 F. Line 12 - cup
muffin tin with
liners and / or generously
grease with nonstick cooking spray.
If you can't find or don't have the
liners, spray nine compartments of a mini
muffin tin with nonstick spray or
grease with coconut oil, then dust with cocoa.
Line the
muffin tray with paper
liners or
grease them with butter and dust with flour.
Generously
grease a
muffin pan with oil or line pan with
liners and lightly
grease liners.
Grease a glass loaf pan or
muffin liners.
Generously
grease and flour insides of a
muffin pan or line with paper
liners.
Preheat the oven to 400 degrees F.
Grease a 12 - cup
muffin tin with butter or cooking spray, or line with paper
muffin liners.
Pour batter into
greased pan, or
muffin liners.
Spoon the mixture into
greased mini
muffin liners and bake for 9 - 10 minutes.
And place cupcake
liners in a
muffin tin, or lightly spray with Pam to
grease.
Preheat oven to 350 degrees F. Line a
muffin pan with paper or silicone
muffin liners (or
grease the pan).
Before you put the batter into the
muffin tin, make sure to either
grease the
muffin cups or line the cups with paper
liners.
Grease or line 12
muffin cups with paper
liners.
1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2)
Grease your
muffin tin generously with butter or line it with
muffin paper
liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the
muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and
muffins are golden on top 9) Serve warm
Preheat oven to 350 degrees F.
Grease 12
muffin cups or line
muffin cups with
muffin liners and set aside.
Line a mini
muffin pan with
liners, and
grease liberally.
Preheat the oven to 350 F (175 C) and line 9 standard
muffin cups with paper
liners or lightly
grease and flour your pan.
Grease muffin cups or line with
muffin liners.
Gently scoop into a
muffin tin which either has cupcake
liners or has been well
greased, filling each cup about 2/3 full.
Directions Preheat your oven to 350 degrees and prepare a
muffin pan by lining the cavities with parchment paper
liners or
greasing them well with oil.
Grease 14 - 16
muffin cups (without
liners) with softened butter or coconut oil.
Preheat oven to 180 degrees C.
Grease one 12 cup
muffin tray or line the tray with paper
liners.
Place
muffin liners in a
muffin pan, and liberally
grease with non-stick spray.
Grease 24
muffin cups, or line with paper
muffin liners.
We suggest using a silicone
muffin tin and lightly
greasing it for the best results, however, the recipe also works perfectly in a normal
muffin tin with paper
liners (they just make it easier to get the cupcakes out in one piece!).
Preheat the oven to 425 degrees F.
Grease muffin pans or line with paper
liners.
Place cupcake
liners in
muffin tins (alternatively, you could simply
grease the
muffin tins).
Fill
muffin cups (
greased if you aren't using
liners) about 3/4 full.
Line a
muffin tin with paper
liners or lightly
grease with coconut oil.