Bake for about 20 minutes, or until a tester inserted in
the centre of the muffins comes out clean.
Try scooping a dollop of Raw Salted Caramel into
the centre of each muffin before you cook it for an extra gooey treat — it's so good!
Drop about 1/2 tsp of jam into
the centre of each muffin and cover with more batter, filling the muffin cups about 2/3 of the way.
Bake 20 — 22 mins until a toothpick inserted into
the centre of a muffin comes out clean.
Bake for 20 - 22 minutes, or until lightly browned and a toothpick inserted into
the centre of the muffin comes out clean.
Bake for 24 to 27 minutes, or until golden and a toothpick inserted in
the centre of a muffin comes out clean.
Place about a tablespoon of apple sauce in
the centre of each muffin, and top with enough batter to cover.
Divide the mixture between the muffin tins and bake for 15 minutes or until a skewer inserted into
the centre of a muffin comes out clean.
The centre of the muffins contain my favourite caramel sauce made from dates.
Bake for about 15 - 20 minutes until a toothpick inserted in
the centre of a muffin comes out clean.
Bake for 20 mins or until a toothpick inserted in
the centre of a muffin comes out clean.
Place in the centre of the preheated oven and bake for approximately 20minutes, until muffins are nicely risen and a knife inserted into
the centre of a muffin comes out clean.
Halfway through the batch, we also started dropping a raspberry in
the centre of each muffin and they turned out even better with that little berry pocket in the middle.
Bake for 20 - 25 minutes or until golden brown and a cake tester inserted into
the centre of each muffin comes out clean.
Bake the muffins for approximately 25 minutes, or until the tops turn a deep golden brown and
the centre of the muffins feel firm to touch.
Then, bake for approximately 20 - 25 minutes, or until
the centre of each muffin feels just firm to touch.
Bake for 20 — 25 minutes until muffins a skewer inserted into
the centre of any muffin comes out clean.