Sentences with phrase «batter in muffin tins»

Skip the drama and added calories by placing your batter in muffin tins with this recipe.

I used my cookie scoop to put the batter in the muffin tins and then you scoop 1 tsp of the blueberry jam into the muffins and swirl them.

Scoop some batter in each muffin tin about half way full.

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.

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

My teenage girls love muffins, and asked that I make the cake as muffins, with cinnamon and sugar (I put 1/2 the batter in the muffin tin, sprinkled a good amount of cinnamon / sugar mixture, topped the rest with batter, and swirled it with a knife, then more cinnamon / sugar on top.

Evenly distribute batter in muffin tin and top with chopped walnuts.

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

Not exact matches

If you don't have a doughnut pan I'm sure this batter would also bake up beautifully in a muffin tin!

The batter comes together in a flash and a small cookie scoop makes easy work of filling the muffin tin.

The batter was very thin, so scooping into muffins cups resulted in a lot of drips & drabs on the tin and the counter.

Put liners in your muffin tins and fill them up about 3/4 of the way with the batter.

Spoon batter into greased muffin tins and bake for 20 minutes (or until the tops are golden and a toothpick inserted in the center comes out clean).

In a prepared muffin tin, scoop batter into 12 regular sized muffins.

Transfer batter to a 12 - cup muffin tin or 8 - inch x 8 - inch baking pan and place in the preheated 400 °F oven.

Stir together until mixed and place batter in greased muffin tins or with silicone muffin liners.

my friends made me make these, but i made a layer cake out of it instead because i'm lazy and don't own muffin tins - two 9 ″ round cake pans greased and with parchment in the bottom, each with a graham cracker crust and half the cake batter, sandwiched around a disc of ice cream that had been frozen hard in one of the same cake pans.

We found the portioning the batter in mini muffin tins very easy.

If you use a muffin pan, just butter it well and only put a heaped tablespoon of batter in each well in the muffin tin.

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.

Something else you can try, is cooking the batter (each cookie) in a mini or medium sized muffin tin to encase any inadvertent runoff.

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

one thing more i baked them in three batches because i had only a 6 cup muffin tin and keeping the batter to rest for sometime made the texture better.

I'm sure you could plop some peanut butter in the middle of each one but you'll wind up with more muffins (and therefore you'll need a second pan) since the batter pretty much fills each tin to the brim as - is.

Divide the batter evenly in the tin and bake for 16 - 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

Divide the batter among the prepared wells of the muffin tin and spread into an even layer in each well using wet fingers.

I only made two little changes to her recipe: I used a mix of finely ground oatmeal and white spelt flour for the batter and baked them in little muffin tins for easier serving rather than in one large baking tin.

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.

I spooned the batter in the 12 cups of my muffin tin, filling each one of them slightly less than 2/3 full.

Stir in the blueberries, then divide the batter among 12 foil - lined muffin tins.

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.

Place popover pan (or muffin tins) in oven to heat while you mix the batter.

Note: I baked thirty six of them (in a chocolate - making silicone mold) to make an army and four large ones to show you how, in times of peace, you can also make regular old muffins (you could also throw the batter above in a bread loaf tin and make a loaf).

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 wain 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 waIn 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 wain 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 wain the center comes out clean and muffins are golden on top 9) Serve warm

Step # 5: Either place batter in a mini muffin tin lined with parchment paper to form cookie shape or form by hand by place drops of batter on parchment paper and pressing down by hand to form the size of cookie you would like

I don't use the chcolate chunks they include in a separate bag when I do this, just mix up the batter without them and put them in cupcake papers in a muffin tin.

You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make muffins instead.

For this recipe, you'll whisk together the wet ingredients, you gently stir in your gluten free flour, sprinkle on some cinnamon, baking soda and salt and then whisk again, and then you're ready to spoon the batter into your muffin tin.

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

Place cupcake liners in a muffin tin and add 1 - 2 heaping tablespoons of batter to each liner.

Fold in the blueberries (or add them on top of the batter once inside the muffin tin).

Place the donut batter in a Ziploc bag and cut the tip (like a pastry bag) to evenly distribute the batter into the muffin tins around the aluminum foil centers.

Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth to distribute the batter in an even layer in each well.

Divide the batter evenly between the cups of the muffin tin and bake for about 20 minutes or until golden and a toothpick inserted in the center of one of the muffins comes out clean.

Now grease your muffin tins / molds and evenly distribute the batter, you can even sneak a little piece of chocolate in the batter.

In the lined muffin tin, I gave the shiny batter a couple of good luck taps, gingerly slid the pan into the oven, and set the clock for a time of twenty.

I made half of the muffins with blackberry jam (put a bit of batter in a tin, some jam, and more batter) which were quite good too.

When I come into possession of a cast iron or glass muffin tin, I will try just greasing them and putting the batter in directly.

Place the batter in 12 muffins tins.

Divide the batter into the prepared muffin tin, and bake in the preheated oven for 18 - 20 minutes, or until a toothpick inserted comes out clean.