Sentences with phrase «cups of the muffin pan with»

Fill each cup of a muffin pan with different foods, such as cheese cubes, leftover pasta, pickles or olives, cut - up deli meat, crackers or cereal, chopped fruit, sliced vegetables, and dip.

Not exact matches

Fill any unused cups halfway with water to prevent over browning of the muffins or warping of the pan.

The regular size muffin pans have 6 - or 12 - cup - shaped depressions with each cup about 3 inches (7.5 cm) in diameter and holds about 1/2 cup or 4 ounces of batter.

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 complewith 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 compleWith 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 one 12 - cup muffin pan completely with muffin liners and line half of a second 12 - cup muffin pan with muffin liners so you have 12 lined cups in one muffin pan and 6 lined cups in the other muffin pan.

: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.

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.

First of all, your muffin pan is so cute — I'm in love with those patterns and colors... 2 cups of zucchini!

Chocolate Chip Mini Muffin Stuffed Brownie Cups Ingredients: 1/2 cup unsalted butter, melted 1 cup sugar 1/3 cup cocoa powder 2 eggs 1/2 tsp pure vanilla extract 1/4 tsp salt 1/2 cup all - purpose flour 2 packages of Little Debbie Chocolate Chip Mini Muffins, frozen Directions: Preheat oven to 350 degrees and fill cupcake pan with paper liners.

Line a muffin pan with medium - sized paper baking cups, you'll need nine of them.

Grease and flour a 12 - cup muffin pan, or line with papers and grease the insides of the papers.

Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.

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.

Take two muffin pans with 6 cups or one pan with 12 cups and grease the cups with 1 tablespoon of olive oil.

Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.

For the vanilla - bourbon cupcakes: Position a rack in the center of the oven, and preheat to 350 degrees F. Line a 12 - cup muffin pan with paper liners.

Just as an update if anyone else wants to make this as muffins: the recipe fills a full - sized muffin pan with some left over (which I just kind of smooshed into the 12 cups).

Lightly coat cups of a standard 12 - cup muffin pan with nonstick spray.

(Or, for neat and tidy cookies with perfect edges, like the ones in our photo, portion same amount of dough into the cups of a mini muffin pan coated with nonstick vegetable oil spray.)

Preheat oven to 350 degrees F. Spray 12 - cup muffin pan with cooking spray or line the insides of the muffin tins with paper liners and spray with cooking spray so the muffins do not stick to the liners.

Brush each side of the wonton wrappers with oil, lightly season with salt then press the wrappers into the cups of a mini muffin / cupcake pan.