Line the muffin cups with foil and place the garlic head in the muffin cups.
Preheat the oven to 400 degrees F.
Line muffin cups with muffin liners or spray with nonstick cooking spray.
Preheat oven to 350C and
line muffin cups with paper liners.
Line muffin cups with paper liners.
Line muffin cups with liners (or sprady with cooking spray).
Preheat oven to 350 degrees F. Grease 12 muffin cups or
line muffin cups with muffin liners and set aside.
Can also
line the muffin cups with paper liners.
Line each muffin cup with the pastry so that it comes about 1/2 - inch higher than the muffin tin, and chill the lined tin while preparing the filling.
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.
Not exact matches
Line a 12 -
cup muffin tin
with paper
muffin cups, add the
muffin batter and some cream cheese, top
with the candied pumpkins seeds, and then bake.
Line a 6 -
cup muffin tin
with papers OR oil a mini loaf pan.
Line two 12 -
cup muffin pans
with 15 liners, spacing them evenly between the 2 pans.
Line a 12
cup muffin tin
with a double layer of cupcake liners (they might stick to the bottom if you don't double layer)
Line a 12
cup muffin tin
with cupcake liners, or grease each tin generously.
Line the
muffin tin
with paper baking
cups and spray them
with cooking spray (the paper baking
cups are a must, otherwise these
muffins will stick).
Prepare a 12 -
cup muffin tin using baking spray, or
line cups with cupcake liners.
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 comple
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 comple
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 completely
Preheat oven to 350 degrees F.
Line a 12 cup muffin pan with nonstick cooking spray or line with muffin lin
Line a 12
cup muffin pan
with nonstick cooking spray or
line with muffin lin
line with muffin liners.
Line a 12 -
cup mini
muffin tin
with paper liners, and divide the mixture evenly between the prepared
cups.
Line a 12 -
cup muffin pan
with paper baking
cups.
Line a
muffin tin
with paper liners and fill each
muffin cup 3/4 of the way full.
Add lemon juice last and immediately pour into
muffin tins
lined with paper
cups.
Line 12
muffin cups with muffin liners or spray
with nonstick cooking spray.
Line standard - sized
muffin pan (
cups have 1 / 2 -
cup capacity)
with baking -
cup liners.
Preheat oven to 375 degrees F.
Line 12
muffin cups with paper liners and spray
with baking spray.
Line a 12 -
cup muffin tin
with paper liners or spray
with baking spray.
Generously grease a 12
cup muffin tin
with coconut oil (or
line with muffin papers and use a non-stick spray).
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.
Coat Texas - size, 6 -
cup muffin tin
with cooking spray or
line with paper baking
cups.
Heat the oven to 375 degrees, and spray a 12 -
cup muffin tin and a 12 -
cup mini
muffin, or
line with paper
muffin cups.
Divide graham cracker crumbs between 12 paper
lined muffin cups and top
with batter.
Fill greased or
lined muffin cups 2/3 full
with batter.
Preheat oven to 350 degrees F.
Line 12
cup muffin tin
with cupcake liners and generously spray inside of liners
with nonstick cooking spray.
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).
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).
:D Christmas
muffins slightly adapted from here 2
cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of salt 1/2
cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2
cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1
cup (110g) dried sweetened cranberries 1
cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F;
line twelve 1/3
cup (80 ml) capacity
muffin pans
with paper liners.
Line two 12 - hole 1/2
cup (120 ml) capacity
muffin pans
with paper cases.
Preheat the oven to 350 degrees F.
Line a 12 -
cup muffin tin
with paper
muffin liners and spray each liner w / cooking spray.
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.
Lightly butter (or spray
with a non-stick vegetable spray) or
line 12
muffin cups with paper liners.
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.
Blueberry Mini Muffin Crunch Ingredients: 1 box of Little Debbie Blueberry Mini
Muffins, 5 bags 1/3
cup toasted coconut 1/3
cup sliced almonds, toasted optional 1/2
cup fresh blueberries Directions: Preheat oven to 300 degrees and
line a baking sheet
with parchment paper.
Line a 12 -
cup muffin - tin
with paper liners.
Bittersweet Pecan Oat Double Chocolate Buttermilk
Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper
Muffins Yields: 12 - 14 standard size
muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper
muffins Ingredients: 1/2
cup unsalted butter, softened 3/4
cup sugar 1/3
cup cocoa powder 1/4
cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4
cups buttermilk 1
cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1
cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and
line standard
muffin tin
with paper liners.
Banana Coconut Ricotta
Muffins Ingredients: 1/2
cup mashed bananas 1/2
cup brown sugar 1
cup ricotta cheese 1/4
cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2
cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1
cup sweetened shredded coconut 1/2
cup white chocolate chips Directions: Preheat oven 400 degrees and
line standard
muffin tin
with paper.
Preheat the oven to 350 degrees F.
Line a 12 -
cup muffin tin
with paper liners or grease
with cooking spray.
Line 12
muffin cups with cupcake papers, then fill 2/3
cup full
with batter.
Make the bacon: Preheat the oven to 350 degrees F.
Line a 24 -
cup mini
muffin pan
with paper liners.
You can
line your
muffin tins
with baking
cups or spray them
with cooking spray.