Sentences with phrase «fill the lined muffins»

Fill lined muffin cups half full.

Not exact matches

Scoop the batter into your lined muffin tin, make sure it's only filled 3/4 of the way up because they will rise.

Carefully pour the mixture into the individual double - lined muffin cups evenly, so you fill all 12.

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 completely

Line a muffin tin with paper liners and fill each muffin cup 3/4 of the way full.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

Press into a parchment paper - lined mini muffin pan and transfer to the refrigerator while preparing filling.

Fill greased or lined muffin cups 2/3 full with batter.

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).

Line 12 muffin cups with cupcake papers, then fill 2/3 cup full with batter.

Or make individual cupcakes (like pictured above) by filling muffin papers or lining a muffin pan with saran wrap.

In parchment lined muffin tin (I use large baking cups), divide dough equally, filling six compartments.

Fill greased or paper - lined muffins cups about two - thirds full.

Grease and / or line 20 muffin cups and scoop batter into each one, filling just below the top of each muffin cup.

Fill the bottom of paper - lined mini muffin tins with the melted chocolate.

Once all of the mini muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each chocolate filled and lined cup.

Line each muffin cup with the pastry so that it comes about 1/2 - inch higher than the muffin tin, and chill the lined tin while preparing the filling.

After the batter has rested, pour it into the lined muffin tin, and fill each cup to 2 / 3 - full.

Divide batter among paper lined muffin cups, filling each cup nearly full.

Butter muffin pans or use paper lining and add the batter and fill 3/4 to the top.

Fabe's dedicated it's all natural bakery to making a gourmet line of moist and irresistible cookies, cakes, pies, muffins, organic brownies and snacks that taste as good as the less healthy, sugar - filled competition.

Fill paper - lined muffin cups two - thirds full.

Fill 24 lined muffin cups 3/4 full with batter.

Pour into greased or paper lined muffin pans, filling each cup about 3/4 full.

Line a muffin tin with cupcake liners and fill 3/4 full.

Add batter to a muffin pan, filling the cups slightly above the line of the pan.

Spoon or pour about 1 tablespoon of the filling into each of the pastry - lined muffin tins (you want the pastry cups to be about 3/4 full).

Place a generous dessert spoonful of chocolate pudding mix into each lined muffin hole and spread it out so it evenly fills the hole.

Spoon batter into 12 lined muffin cups, filling each 3/4 full.

Divide the batter evenly among the lined muffin cups, filling them about 3/4 full.

Evenly scoop mixture into a greased or lined muffin pan, filling about 2/3 of the way full.

Spoon into foil or paper - lined muffin pans, filling 2/3 full.

Once all of the mini muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each chocolate filled and lined cup.

Divide the batter among the 8 lined muffin cups, filling each 3/4 of the way.

Fill lined or greased muffin tins 3/4 of the way and garnish with remaining pear pieces.

Spoon a filling into each dough lined muffin cup, filling them to the top.

Or make individual cupcakes (like pictured above) by filling muffin papers or lining a muffin pan with saran wrap.

Spoon or pour batter into the lined muffin pan, filling each cup until roughly 2/3 full.