Thank you so much Mind
Over Batter!
Sprinkle the baking soda and salt
over the batter; mix.
Sprinkle half of the topping and half of the miniature chocolate chips
over the batter.
Sprinkle the filling all
over the batter.
Now, carefully spoon your peaches as evenly as you can
over the batter, drizzling any liquid in the pan over the top.
Place candied orange slices
over batter, overlapping *.
Sprinkle the flour, baking powder and salt evenly
over the batter, and beat just to combine for a few seconds, then add all of the milk at once.
Spoon the flour and baking powder, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift
it over the batter.
Sprinkle prepared streusel topping
over the batter and gently press down into the batter.
Quickly scatter a third of the onion, olives and sage leaves
over the batter and carefully return pan to the oven on the pizza stone.
Sprinkle the salt evenly
over the batter.
Pour 1/3 cup caramel sauce
over batter, then use a thin knife to swirl the caramel into the batter.
Evenly layer the decorating sugar
over the batter, followed by the spice mixture.
Pour
over batter (do not stir).
Sprinkle
over batter before baking.
Sprinkle evenly
over the batter in the cups.
Spread the mixture
over the batter.
Sprinkle
over the batter of each loaf.
Sprinkle half
over batter.
Spread the cooled strawberry mixture
over the batter.
Spread pie filling
over batter.
Spoon peaches and blueberries evenly
over the batter.
Sprinkle cake mix
over batter and drizzle with margarine or butter.
Spoon filling
over batter; pour remaining batter over filling.
Sprinkle Streusel - Nut Topping
over batter.
Drizzle the caramel and fudge sauce
over the batter and swirl with a knife.
Sprinkle the mulberries
over the batter.
Spoon 1/2 teaspoon peach preserves
over batter in cups; top with remaining batter.
Fill each tin with the batter and evenly distribute the remaining mixture over top, sprinkling
over the batter.
Pour half of the batter into prepared pan, then spread 2/3 of the lemon curd in dollops
over the batter.
I used a 9 inch round when I made this and took the photos, but I had left
over batter which I used for cupcakes.
Layer the walnut - cinnamon mixture evenly
over the batter.
Drizzle the remaining 2 tablespoons of maple syrup
over the batter then swirl into the batter with the spatula.
Spoon peaches evenly and gently
over batter.
Layer 1 cup of the Cheddar cheese
over the batter, then the crumbled sausage, then the crumbled bacon, and then the chopped green onion.
Spoon both jams
over the batter, then swirl through the batter with a knife.
Sprinkle topping
over batter.
Crumble the topping
over the batter.
Sprinkle the filling
over the batter in an even layer, then top with remaining batter and smooth out.
Sprinkle the prunes evenly
over the batter then sprinkle with the dark brown sugar and the poppy seeds.
drop half the cream cheese mixture, by spoonfuls,
over the batter.
Sift the flour and baking powder
over the batter and beat to incorporate.
Sprinkle the remaining filling
over the batter.
Arrange apple quarters slit - side - up
over the batter.
Next drizzle some of the swirl mixture
over batter and use a knife to create a swirl pattern.
Spread half of the mascarpone
over the batter.
Melt butter and add the brown sugar and walnuts; spoon the mixture
over the batter.
Next take about a tablespoon (or a bit less) of the strudel topping and sprinkle
it over the batter for each muffin.
Evenly distribute the cooked peaches and blueberries
over the batter, and sprinkle with remaining fresh blueberries.
Then sprinkle half of the streusel
over batter.