Sentences with phrase «capacity muffin pan»

If you use a larger capacity muffin pan you will have more room.

Preheat oven to 180 °C / 350 °F; butter twenty four 1/2 cup (120 ml) capacity muffin pans.

:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.

Line two 12 - hole 1/2 cup (120 ml) capacity muffin pans with paper cases.

* 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)

Makes 12 — I halved the recipe above, used 1/3 cup (80 ml) capacity muffin pans and got 7 cakes

Almond cakes with sugared apple icing from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin pans.

Wait 10 minutes for it to thicken, then use the whole mixture in your recipe Makes 12 — I halved the recipe above, used 1/3 cup (80 ml) capacity muffin pans and got 8 muffins

Not exact matches

Line standard - sized muffin pan (cups have 1 / 2 - cup capacity) with baking - cup liners.

Butter and flour ten 100 ml capacity mini cake or muffin pans.

Line a 12 - hole muffin pan — 1/3 cup capacity each cavity — with paper cases (you'll get 10 cupcakes from this recipe; fill the empty cavities with water before placing the pan in the oven).

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

Makes 16 — I halved the recipe, used 1/3 cup (80 ml) capacity pans and got 10 muffins

Bakeware needed: 8 jumbo muffin / cupcake cups (two pans each holding six individual muffin cups), each cup measuring 4 inches in diameter, 1 3/4 inches deep, with a capacity of about 1 1/8 cups (hs note: I used standard muffin pans.

FYI, my muffin pan capacity is 1/2 cup per muffin hole.