Sentences with phrase «in lined muffin cups»

Not exact matches

Divide the batter among the lined muffin cups, sprinkle with the pecans and bake until a wooden pick inserted in the middle comes out clean, 25 to 27 minutes.

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 completeIn 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 completeIn 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 completein 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 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 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.

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).

Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.

You can make almond butter cups this way too... line a mini muffin pan, put chocolate in bottom, freeze until firm, dollop in some almond butter (can sweeten with honey if needed) and top with more chocolate, freeze until firm.

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

Line a 12 cup muffin tin with paper liners or use individual silicone cupcake moulds, that will fit in a smaller oven.

Cupcakes are usually baked in a 12 cup muffin pan that has been lined with fluted paper liners.

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.

Cupcakes are described as individual cakes that are baked in muffins cups lined with paper or foil baking cups.

Spoon about 1/4 cup in to lined muffin tins (about 1/2 full).

Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

Line a 6 - cup muffin tin (or 12 - cup mini muffin tin) with paper liners, and clear a space just big enough in the freezer for the tin to fit flat.

Begin by pre-heating your oven to gas mark 4 and place your muffin cups in a muffin baking tray (you don't have to use the muffin cups — just line the tray with some coconut oil)

Fold in the chopped dark chocolate, and scoop into your muffin tin lined with parchment baking cups (the chocolate will stick if you only grease, so make sure to line).

Arrange one wonton wrapper in each muffin cup, gently line each muffin cup with one wonton wrapper, fitting the center of the wonton wrapper into the bottom of the muffin tin and arranging the corners to extend upward.

Line 24 muffin cups with paper liners.Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy.

In a standard muffin tin, line 12 muffin cups (or spray with cooking spray) and set aside.

Scoop batter into 8 lined muffin cups and bake in a pre-heated 190 C (375 F) oven for 20 - 25 minutes or until the tops of the muffins spring back when lightly touched.

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.

Grease and line 8 cavities in a half - cup (125 ml) capacity muffin tray.

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 the muffin cups with foil and place the garlic head in the muffin cups.

Stir in: 1 package Glutino Gluten - Free Pantry Muffin Mix 1/2 cup coconut flour 3 T flaxseed meal 1/4 cup chopped pecans With an ice cream scoop, divide the batter into cupcake case lined muffin tins.

When I got to the law school, I'd grab a styrofoam cup of standard - issue percolator coffee and maybe a muffin from the snack shop in University College, lined up with many of my classmates.