Sentences with phrase «for muffin batter»

For the muffin batter: with a hand mixer, beat the butter and sugar together until fluffy.

Ingredients For the vegetables 2 spring onions, cleaned and sliced 4 - 5 tablespoons extra virgin olive oil 450 - 500 g fresh asparagus, cleaned and chopped freshly ground black pepper, to taste filtered water around 70 g vegan ham, chopped For the muffin batter 200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea -LSB-...]

I felt like it was a lot of beating for a muffin batter.

As for the word SEPARATED in the recipe, it really just means keep the two measurements separate from each other because you will need one bit for the muffin batter and the other bit for the pumpkin filling.

For the muffin batter 1 cup whole wheat flour 1 cup all - purpose flour 2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (or less granulated sugar) 1/4 cup oil 1 extra large egg, lightly beaten 1 cup 1 % or 2 % milk 2 cups diced sweet strawberries 1 teaspoon vanilla

Not exact matches

-LSB-...] For these muffins, I made a turnip mash to include in the batter and the technique did not disappoint — I got a nice, light batter.

When we need more, I just put the frozen batter into a greased muffin tin and bake them for 5 - 10 minutes longer than normal - they turn out great!

Spoon the batter into the prepared muffin papers and bake for 15 - 17 minutes or until an inserted toothpick comes out clean.

I added cinnamon to the batter as well which was nice, but I think for next time I will add a bit of vanilla extract and nutmeg to the batter as the muffin parts without the extra bits of cinnamon and sugar tasted a bit too floury in my opinion.

Evenly divide the batter among the 12 muffin tins and bake for about 20 - 25 minutes until a toothpick inserted into the middle comes out clean.

Using your waffle iron for a cake or muffin mix works the same way that it does with waffle batter, and you get the fun shape of a waffle AND the sweet taste of cake!

Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess - free work).

Made a double batter today for a loaf and some muffins.

My recipe is further jacked up by subbing maple syrup for brown sugar and plopping the batter into a muffin pan.

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

And for those of you who are tempted to substitute 2 additional tablespoons of applesauce for the canola (so you have 1/4 cup of applesauce in the muffin batter but no canola), we can tell you that these muffins will still be lip - smackingly awesome.

These muffins are huge in size, I have a special giant muffin pan for baking them in and this batter gives you just the right amount for 6 of them.

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).

Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20 - 25 minutes or until toothpick comes out clean or with just a few crumbs attached.

- 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

Scoop the batter into muffin tins, then reduce the temperature to 375 and bake for 15 - 20 minutes, until a toothpick comes out clean.

- Divide the batter between the muffin cases, filling each up to three quarters full, and bake for 20 — 25 minutes or until risen and golden.

This recipe makes a standard loaf with enough batter left over for a mini-loaf or 2 to 3 muffins.

Divide the batter amongst about 16 prepared muffin cups and bake for 16 - 18 minutes.

Baker's tip for baking partially filled muffin pans: If your batter doesn't fully fill all of the spots of the muffin pan, pour a little bit of water into each empty cup (not too high or it will be tricky to remove from the hot oven — 1/3 full or so).

Scoop the batter into a 24 - cup mini muffin pan, about 3/4 full each cup, and bake at 350 degrees for 10 - 12 minutes, or until a toothpick comes out clean.

After mixing it together to bake a crust, cake, cookie, muffin or whatever, I let it stand for a bit to absorb the liquid in the recipe and become more like a batter or dough.

Get excited for this amazing recipe (batter adapted from Almonds and Avocados) that I decided to make into muffins!

The muffins batter is super simple and exactly the same for all these 3 types of muffins.

They understand that while a more dense batter may make for pretty muffins, you're going to want a thick, creamy ingredient inside to keep the final muffin from tasting dry and floury.

Divide the batter among the cavities of the pans (18 for the mini cheesecake pan, 13 for the muffin tins) already prepared with pre-baked Graham cracker crusts.

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.

I wager that decreasing the milk and increasing the baking powder would make for tall muffins with a bit less batter.

I actually ended up making the batter again for muffins.

Spoon batter into muffin tins and bake for 17 minutes.

I used Better Batter Pancake & Biscuit Mix for ease of use, cutting the Magic Muffins recipe on the side of the box in half, and adding blueberries.

my favorite way to use hemp seeds is to grind up a few tbsps and add it to muffin batter for a little protein boost!ReplyCancel

Boyce says that the yield is eight muffins, and both times that I've made this recipe, I've had enough batter for exactly that.

Then divide batter evenly between muffin tins (should be enough for between 11 - 12) and sprinkle with a few more chocolate chips (optional but recommended).

I used an ice cream scooper to scoop the batter for each muffin and the above recipe made 19 muffins.

One tip I have found to make life easier is to use an ice cream scoop for transferring the batter to the muffin tins.

However, I had enough batter for 10 muffins only, not 12.

I made these today and ended up with enough batter for 5 muffins, lucky me.

I swapped out blueberries for diced strawberries, used 1 3/4 cups whole wheat flour + 1/4 cup golden milled flaxseed, and poured the batter into a muffin tin.

Spoon batter into a well greased muffin tin and bake for about 30 minutes.

My oven probably runs a bit hot because I made 6 regular sized muffins from the batter and baked them for 30 minutes and they were way overdone; 20 minutes probably would've been sufficient.

Spoon batter into muffin cups or a cupcake pan and bake for around 20 minutes or until golden brown and firm.

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.

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 muffin cups and bake in the oven for 20 - 25 minutes or until the blade of a sharp knife inserted in the middle of the muffins comes out almost dry.