Sentences with phrase «amount of muffin»

I will confess that these gave me a good amount of muffin - top at the beginning, but have since stretched out to a very comfortable size.

I was very confused by the 1/2 cup of berries, I used 2 cups for the amount of muffin batter I had and that seemed much more appropriate.

Plus, for the same amount of muffin you could eat 4 of these!

Spoon a generous amount of muffin batter into each lined muffin tin and bake about 25 minutes, or until a toothpick inserted comes out clean.

That's was the daily bake I did — which, all things considered, is an astounding amount of muffins.

The amount of muffins you get will vary, depending on how much you fill the cups.

Otherwise start without the nuts and sprinkle the desired amount of muffins, then add the nuts to the bowl and finish topping the remaining muffins.

Spoon equal amounts of the muffin mix into 12 muffin cups.

I'm not sure what your yield is, but I find that I have to at least double the recipe to get any decent amount of muffins (10).

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.

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

Also keep the amount of fiber in mind when you're looking at the nutritional breakdown of these muffins.

It's one of my pet peeves too that all the bran muffin recipes call for bran cereal and an exhorbitant amount of sugar.

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

I've always been disappointed with cupcake / muffin baking cups because of the amount of material left on the cups when peeled off.

These muffins are a dessert lover's dream come true, with bananas on top and a generous amount of Nutella in every serving.

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.

I also made the mini carrot muffins and the rosemary lemon mini muffins substitutiing the same amount of coconut nectar for the agave nectar and they were both perfect!

BUT I swear to you, these muffins are fluffy, they have the perfect amount of moisture and crumb to them, the sugar topping gives them the right amount of sweetness and texture on top, and the pumpkin spice is BASICALLY the most amazing thing ever.

These muffins are huge in size, I have a special giant muffin pan for baking them in and this batter gives you just the right amount for 6 of them.

Don't get me wrong, I love peanut butter and its a healthy fat, but copious amounts of it wouldn't work in these light and addictive muffins.

I've tried boycotting the muffins, presenting hummus and fruit and other non-baked goods instead, and while those offerings do eventually get eaten, they're usually met with the same amount of enthusiasm as the kids display when the Wi - Fi's down.

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

I made some (with the same amount of batter per muffin) in a canoe pan which the kids thought were fun and very easy to dip.

How the muffins raise depends on the ingredients you choose and you might need to alter the recipe a bit what it comes to the amount of flour or sweetener.

I've made all sorts of muffins, mostly exchanging less healthy ingredients or amounts to something healthier — but for these I made them just as the recipe intended.

Scoop about 1 tablespoon sized amount of dough into the mini-muffin pan (about 2 tablespoons if using a large muffin pan).

Press a small amount of the crust into the bottom of each muffin tin.

I feel like there are a weird amount of corn muffins floating around on the food blogosphere these past few weeks.

Banana adds lots of moisture and some extra sweetness in muffins and cakes, so you need to adjust the sugar amount in your recipe.

We usually double the muffin recipe and keep the amount of topping as written.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1 - 2 tablespoons).

Sprinkle a small amount of the topping mixture over each of the muffin wells.

Pour an even amount into each of the muffin tins and bake for 20 - 25 minutes, or until cooked completely and lightly browned.

You will need to bake the muffins for a shorter amount of time, however.

The sour cream adds a bit of an odd tang to them, and despite the large amount of cocoa powder the muffin itself is bland rather than chocolate - y.

Spoon a small amount of melted chocolate into the bottom of muffin tin lined with parchment or silicone baking cups.

We ended up almost tripling the amount of coconut layer; hence, we thought maybe you were using a mini muffin tin?

In addition to the cooked bacon, there is a very small amount of bacon grease in the actual muffin batter so it helps bring that bacon flavor to every bite.

* too much syrup; half of this amount is enough for all the cakes Makes 10 — I halved the recipe above and got 12 mini cakes (6 using 3 tablespoon capacity star shaped pans + 6 using 1/3 capacity muffin pans)

I cut down the amount of oil by half and replaced it with extra banana, something I usually do with quickbread and muffin recipes.

This automatically controls the amount of oil and calories but also prevents the muffins from being oily or greasy after cooking.

Fill muffin tins using a cookie or ice - cream scoop so each cup has exactly the same amount of batter — or a tablespoon if you don't have a scoop — fill each muffin tin or paper 3/4 full.

There's no funny business going on in this product at all, and it's a great way to give muffins and other baked goods that perfectly browned crust without adding high amounts of calories from oil or artificial ingredients that none of us want in our food.

Grease a mini muffin tin and use a cookie scoop to place an even amount of batter into each muffin hole.

The chocolate chips in these muffins give them just the right amount of sweetness, and how adorable and festive is the green hue?!

Finely grated zucchini gives the muffins just a perfect amount of moistness.

I made the muffins «mini» due to the small amounts of edible insects that I was sent by Marx Pantry.

I used the measured amounts to fill the cups and had enough batter left over for 3 more muffins without filling and the 12 original ones rose well over the edge of the cups.

Most muffin recipes call for a fairly small amount of filling for each cup.