Sentences with phrase «into lined muffin cups»

Pour the batter into your lined muffin cups and bake for 15 - 22 minutes until a toothpick inserted into the center comes out clean.

Spoon the batter into lined muffin cups.

Divide evenly into the lined muffin cups and sprinkle tops with sliced almonds.

Not exact matches

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

Divide batter into 16 paper lined muffin cups.

Divide batter into 9 lined muffin cups.

Scoop about 1/4 cup of batter at a time into a paper lined muffin pan 5.

Add lemon juice last and immediately pour into muffin tins lined with paper cups.

Pour into pastry lined muffin cups to the top.

Cut cling wrap into 5 x 5 inch squares and line each cup of a 12 cup muffin tin with a square (this will make the cheesecakes easier to remove once frozen).

Spoon a small amount of melted chocolate into the bottom of muffin tin lined with parchment or silicone baking cups.

Scoop into lined mini muffin cups and bake at 350 for about 12 - 16 minutes.

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

Scoop the mixture into a 12 - cup muffin pan lined with cupcake / muffin 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.

Once melted drizzle about a teaspoon or so of melted chocolate into mini muffin cups then carefully and slowly rotate the cups to line the sides with the melted chocolate but not all the way to the top.

Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.

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

Line a standard muffin tin with paper liners and scoop a scant 1/2 cup of the batter into each muffin cup (the batter should reach almost to the top of each cup.)

Before you put the batter into the muffin tin, make sure to either grease the muffin cups or line the cups with paper liners.

Spoon the mixture into a non-stick muffin pan (or sprayed with cooking spray or lined with paper cups).

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

Spoon batter evenly into 6 jumbo muffin pan lined with paper cups.

Pour the batter into 12 lined muffins cups and bake for 16 - 20 min until a toothpick comes out clean.

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).

Spoon into paper - lined muffin cups; sprinkle with coconut sugar (optional).

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).

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.

If making corn muffins, pour 1/4 cup of batter into greased muffin tins (unless lined with baking paper).

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.

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

Spoon into 8 muffin cups lined with paper muffin 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.

Pour the batter into 12 lined muffins cups and bake for 16 - 20 min until a toothpick comes out clean.

Method: 1) preheat oven to 350 degrees Fahrenheit 2) prepare 12 muffin cups by lining with muffin papers or coating with nonstick spray 3) place all ingredients into a blender and blend until smooth 4) Evenly divide batter among 12 muffin cups 5) Bake for 18 - 20 minutes or until toothpick comes out clean 6) Cool completely and enjoy!

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

Line a 12 - cup muffin tin with paper liners and spoon mixture into cups to the top.

Scoop the mixture into a 12 - cup muffin pan lined with cupcake / muffin liners.

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

Spoon batter into 12 muffin cups lined with paper liners.

Whether it's hard - boiling some eggs, making muffins, prepping a bowl of overnight oats, or lining up mini egg breakfast cups, take some time to make sure that you'll have a well - balanced breakfast that you can fit into your morning routine.

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.

Spoon into a 12 - cup muffin tray, lined with muffin papers.