Sentences with phrase «pour muffin batter»

Pour muffin batter into paper liners filling 2/3 full.

Pour muffin batter into paper liners filling 2/3 full.

Not exact matches

Scoop batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9x4 loaf pan.

I actually poured the batter into 4 muffin cases and made muffins instead of a cake.

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

Line a muffin tin with cupcake liners and pour batter into muffin holders, about 3/4 full.

You can add blueberries to the batter then pour the batter into your cupcake / muffin pan, top with the yummy topping — and Hallelujah!

Thoroughly grease a muffin tin and pour 1 1/2 to 2 tablespoons of brownie batter into each greased muffin cup.

Pour about 3 Tbsp batter to each muffin liner.

When the oven is ready, pour the batter into the muffin tin so that each of the 12 cups is about halfway full.

Baker's tip for baking partially filled muffin pans: If your batter doesn't fully fill all of the spots of the muffin pan, pour a little bit of water into each empty cup (not too high or it will be tricky to remove from the hot oven — 1/3 full or so).

Pour the batter into a greased muffin tray.

Gently pour equal amounts of remaining batter into each muffin cup.

The consistency of the batter has to be pretty runny, you should to be able to almost to pour the batter in a muffin tin.

You can also make this recipe into muffins, Simply pour the batter into a greased muffin tin or 12 silicone baking cups.

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.

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.

Pour batter into muffin cups, one color at a time, alternating with all colors into one, filling 3/4 full.

The cake batter is poured into the large cups of a Texas - size muffin pan.

The hardest part was not making a disastrous mess pouring the batter into the muffin liners.

I poured the finished batter into mini muffin tins.

I swapped out blueberries for diced strawberries, used 1 3/4 cups whole wheat flour + 1/4 cup golden milled flaxseed, and poured the batter into a muffin tin.

Pour the batter into prepared muffin cups.

Pour the batter into each muffin hole, filling each almost to the brim.

Pour batter into 6 muffin cups.

Fold in the thawed strawberries, and pour the batter into your prepared muffin tins, 3/4 of the way to the top.

Pour the batter in to each muffin cup until it is about 3/4 full.

After pouring out the batter in the wells of a muffin tin, rinse out the blender, then add some soapy water and let it run for a few seconds.

Pour batter into muffin tins and bake about 20 minutes.

I absolutely LOVE the design of the jar because I was able to easily pour the batter in each muffin tin without spilling.

Pour batter into greased pan, or muffin liners.

Pour batter into muffin tins (sprayed with non-stick spray) and bake at 350F for 15 - 20 minutes.

Then I folded in the cherry halves, and poured the batter in the 12 cups of my muffin tin, filling them about 3/4 full.

I mixed the batter with a hand held mixed until the it was smooth, and then poured it in the prepared muffin pan, filling it two - thirds of full.

Pour batter evenly into muffin cavities and top with oatmeal mixture.

After the batter has rested, pour it into the lined muffin tin, and fill each cup to 2 / 3 - full.

Grease muffin liners, and pour 1/4 cup of batter into each liner.

Pour your batter into the muffin cups and bake on 400 °F / 200 °C for 20 minutes.

Pour the batter into the muffin tin so that each is filled approximately 3/4 of the way full.

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

Pour 1 - 2 teaspoon of the batter in each muffin cup.

Pour batter into lined muffin pan and bake for about 25 minutes or until toothpick inserted into muffins comes our clean.

Pour batter into baking pan or muffin tins.

Place batter in paper lined muffin tins OR oil small individual glass bowls and pour batter in about 1/2 — 3/4 full.

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 sugar

Pour batter into lined muffin pan, about 2/3 the way full.

To freeze leftover batter, pour into a zip - top bag, remove the air, and seal, or spoon into a lined muffin pan, wrap tightly with plastic wrap, and place in freezer for about 24 hours until the batter is solid.

I added an extra cup of coconut flour which thickened the batter a bit and then poured it into a muffin - top pan to bake the cookies.

Pour the batter into your muffin pan, pop it into the oven for about 22 minutes and you have yourself a batch of scrumptiously tender muffins that literally melt in your mouth.

I poured the batter in a muffin - top pan to bake the cookies.