Scoop batter
into the prepared muffin pan and bake for 22 - 27 minutes, or until tops of cupcakes spring back when lightly touched.
Distribute batter
into prepared muffin pan or loaf pan.
Spoon batter
into the prepared muffin pan, filling about 3/4 of the way (I like using a cookie scoop for this - easy peasy!)
Spoon
into prepared muffin pan, filling each muffin 2/3 full.
into prepared muffin pan.
Scoop batter
into the prepared muffin pan and bake for 15 minutes, or until toothpick inserted comes out clean.
Spoon batter
into prepared muffin pan and sprinkle the topping over each.
Spoon the muffin batter
into your prepared muffin pan until each cavity is filled to the top.
Divide the batter
into the prepared muffin pan.
Grab sections of the dough and press
into the prepared muffin pan, working up the sides of the cups.
Spoon batter evenly
into the prepared muffin pan.
Spoon the muffin batter
into your prepared muffin pan - filling each muffin cavity to the very top.
Spoon the batter
into the prepared muffin pan.
Scoop the batter
into the prepared muffin pan.
Stir just until mixed, then spoon the batter
into the prepared muffin pans.
Scoop mixture
into prepared muffin pans.
Scoop 1.5 Tablespoons of cookie dough
into the prepared muffin pans, and pack it in.
Not exact matches
Divide half of the chocolate
into the
prepared mini
muffin pan.
Press
into a parchment paper - lined mini
muffin pan and transfer to the refrigerator while
preparing filling.
Scoop the batter
into 9 holes of the
prepared muffin pan — the batter should be slightly mounded above the edge.
Spoon the mixture
into the
prepared pan, filling each hole 3/4 full, top each
muffin with a bit of the remaining squash and feta (see photo up above).
To
prepare your
muffin pans — I cut pieces of cellophane
into squares (or there about) and lined each
muffin tin with them.
Scoop about 2 tablespoons of batter
into each section of the
prepared muffin pan.
Scoop tablespoons of the batter
into the
prepared pan so that each
muffin cup is filled about halfway.
- Scoop tablespoons of the batter
into the
prepared pan so that each
muffin cup is filled about halfway.
Prepare a
muffin pan with non-stick spray and divide the mixture evenly
into the
pan.
Pour 1/4 cup of batter
into a greased and floured
pan or
prepared muffin tins.
Scoop the batter
into the
prepared pan and top each
muffin with about 2 teaspoons of chopped walnuts.