Sentences with phrase «like muffin batter»

The batter will be very wet, more like a muffin batter than cookie dough.

The dough / batter should be like muffin batter, not thick like cookie dough or thin like cake batter.

Pancake batter is like muffin batter; a light hand in mixing means a light pancake on the plate.)

Stir into the flour mixture using only a few strokes (it should still be lumpy like muffin batter).

The cake - like muffin batter is prepared using the same method as making a cake batter.

To make these meatball «muffins» ricotta meatballs are nestled in a savory, biscuit - like muffin batter and baked in a muffin pan.

Not exact matches

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

Like all our muffins, we recommend mixing the batter the night before, as well as skipping the muffin liner.

Initially, the dough will be very sticky, almost like thick muffin batter.

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

I felt like I was working with slightly dry muffin batter rather than dough!

Just remember, the gluten free rolls aren't kneaded or shaped by hand, their batter's texture is more like a dense muffin batter.

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.

I placed a few sliced almonds on the muffin batter just to see what it would be like and it turned out just fine.

If they look like muffins, you either slopped the batter in or filled them too full!

Better Batter is what I use when I need a bit more structure (like cut out sugar cookies since it's a very simple doughs and I don't want it to fall apart at all) and / or a bit more chew (like gingerbread cake and morning glory muffins).

Then, divide the streusel topping among the muffins, pressing it into the top of the batter (they may seem like they have «too much» streusel, but this is correct).

The batter was super-thick, and they came out dense and almost muffin - like in texture.

Just be sure to fill the batter to the brim of your cupcake liner — I filled them 3 / 4th of the way and they rose just up to the rim — personally, I like muffin - tops that peek out of the liner threshold.

Lastly, like all muffin & loaf recipes, be very careful not to over mix your batter.

You can skip roasting the strawberries if you like and just use jam in the center instead, but I beg you not to because roasted strawberries have the ability to, oh, you know, change your life and all — ladled over ice cream, swirled into muffin batter, layered with yogurt and granola, blended into smoothies, spooned over pancakes.

My children like them for breakfast as well as afternoon snack.They are delicious as just a plain banana muffin and also delicious with mini chocolate chips added in the batter before baking.

The good thing about these muffins is the batter lends itself well to all sorts of mix - ins like lots and lots of crisp clusters of granola.

UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2 cup of liquid like coconut milk, nut milk, or bone broth the batter blends smoother and the final muffins come out of the oven with a moist inside and toasted outside.

I like to use raw beetroot in my vegan blueberry beet muffins — I just blend it along with other ingredients giving the batter a beautiful vibrant colour.

Mix up a bowl of batter and leave it in the fridge for up to six weeks, baking fresh muffins for a healthy breakfast or snack as you like.

While I'm good with using a moderate amount of batter per treat if I'm making cupcakes which are then covered in frosting, like Carrot Cake Cupcakes, I like my muffins to look a little overstuffed.

If you added the correct amount of oats and flour, the dough should be wet and look more like thick muffin batter.

Step # 5: Either place batter in a mini muffin tin lined with parchment paper to form cookie shape or form by hand by place drops of batter on parchment paper and pressing down by hand to form the size of cookie you would like

Mixture will almost be like a muffin or thick cake batter.

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

Place the donut batter in a Ziploc bag and cut the tip (like a pastry bag) to evenly distribute the batter into the muffin tins around the aluminum foil centers.

I typically like to make the batter for these muffins in the blender, as it's the only way to make a smooth batter.

If it looks like the muffin tins are filled up and you still have a lot of batter leftover, just make one or two additional cupcakes.

Because once you have a perfect batter like this, the world is your muffin oyster.

like dusting the muffin tray before adding the batter:)

So after a beautiful batch of what I'd like to call pumpkin biscuits, rather than cookies, it dawned on me that this batter was destined for muffins.

Whole cubes of pumpkin, plus rosemary and finishing salt, give this light, crumbly muffin a range of savory flavors (and beautiful color), but if you'd like to sweeten the dish, feel free to add an extra «squidge» or two of honey to the batter.

If you like extra ginger zing, fold 1/2 cup finely diced candied ginger into the batter for these tender muffins.

I made changes to the techniques and came up with what looked like a normal muffin batter.

The batter tasted funky, but the next morning the muffins tasted exactly like the wheat flour version!

When I was done, it looked like proper muffin batter.

* You can not let Coconut flour sit long, as soon as you mix this batter, ensure you put it right into the oven * If you want chocolate muffins, you can add between 1/4 - 1/2 cup of cocoa powder to your taste liking * You can store these in an airtight container for 3 days * You can substitute the butter with Coconut Oil but I haven't tested it and 8 tablespoons would probably be too oily.

Spoon batter into the prepared muffin pan, filling about 3/4 of the way (I like using a cookie scoop for this - easy peasy!)

YOU MAY ALSO LIKE: You only need one bowl to make these peach muffins with lightly spiced vanilla batter and ripe juicy peaches.

This is a low - carb muffin dish egg uses as the main ingredients of cake batter along with some fresh veggies like spinach, tomatoes, etc..

This is a healthy fruit muffin recipe which contains the goodness of healthy fruits like banana and lemon together along with a deserving company of healthy olive oil in the main cake batter -

If you like extra ginger zing, fold 1/2 cup finely diced candied ginger into the batter for these tender muffins.

I like to use raw beetroot in my vegan blueberry beet muffins — I just blend it along with other ingredients giving the batter a beautiful vibrant colour.

I tried replacing the almond meal with almond flour are 1:1 ration interchangeable, but my dough came out more watery like bread or muffin batter.