Sentences with phrase «lined muffin»

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.

I also highly recommend making a double batch — which makes all the chopping and shredding totally worthwhile — and baking some of it as individual loaves in parchment lined muffin tins.

I lined muffin tins with unbleached paper muffin liners, poured in the chocolate melted mixture and put the tins in the freezer.

Use a large scoop to scoop into paper - lined muffin tins.

Spoon into lined muffin tin.

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

Place in a lined muffin pan sprayed with vegetable oil.

Scoop into paper lined muffin tins (with an ice cream scoop for easier cleanup).

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

Divide the batter among the 8 lined muffin cups, filling each 3/4 of the way.

Pour the mixture into lined muffin tins.

Came our great because I halved the biscuits and then lined each muffin cup... then followed recipe.

Spoon into foil or paper - lined muffin pans, filling 2/3 full.

Evenly scoop mixture into a greased or lined muffin pan, filling about 2/3 of the way full.

Divide the dough into 15 paper lined muffin tins and then bake for 20 — 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Divide the batter evenly among the lined muffin cups, filling them about 3/4 full.

Hi Heidi, thank you for visiting my blog This recipe will make between 4 — 5 if you use cupcake molds or a lined muffin tin

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

Fill lined muffin cups half full.

Pour the batter into the lined muffin pans, and bake for around 12 minutes, or until a toothpick inserted comes out clean.

Pour your prepared banana bread recipe into lined muffin tins.

Place a generous dessert spoonful of chocolate pudding mix into each lined muffin hole and spread it out so it evenly fills the hole.

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.

Divide the batter between 12 lined muffin cups.

Pour into greased or lined muffin tray.

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).

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

Spoon batter into a paper - lined muffin tin (or just oil the tin) and bake for 20 minutes or until puffed and golden.

Divide muffin batter between 12 paper lined muffin cups and sprinkle with topping.

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

Took 14 minutes and lined the muffin tins since I hate buttering or spraying them.

In the lined muffin tin, I gave the shiny batter a couple of good luck taps, gingerly slid the pan into the oven, and set the clock for a time of twenty.

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

Spoon the batter into lined muffin cups.

Fill 24 lined muffin cups 3/4 full with batter.

To freeze leftover batter, pour into a zip - top bag, remove the air, and seal, or spoon into a lined muffin pan, wrap tightly with plastic wrap, and place in freezer for about 24 hours until the batter is solid.

Press tablespoonfuls of raw chocolate cake mixture into the lined muffin hole and press it up the sides, forming an approximately 8 mm thick shell.

Pour batter into lined muffin pan, about 2/3 the way full.

Scoop batter into 12 paper - lined muffin tins and bake 25 minutes.

Place batter in paper lined muffin tins OR oil small individual glass bowls and pour batter in about 1/2 — 3/4 full.

Fill paper - lined muffin cups two - thirds full.

Divide the batter among 12 paper - lined muffin cups, about 3/4 full.

Pour batter into lined muffin pan and bake for about 25 minutes or until toothpick inserted into muffins comes our clean.

Divide the mixture among the lined muffin cups.

Divide batter among paper lined muffin cups, filling each cup nearly full.

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

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

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

(6 mL) biscuit crumbs onto bottom of each of 24 paper - lined muffin cups (or onto bottom of each of 12 paper - lined muffin cups for trial recipe).

Stir in the blueberries, then divide the batter among 12 foil - lined muffin tins.