Sentences with phrase «minutes in the muffin pan»

Allow to cool for 5 minutes in the muffin pan, then remove from the pan and continue cooling on a wire rack for 5 - 10 minutes before eating.

Bake for 1 hour in a loaf pan, 35 - 45 minutes in a small loaf pan or 22 - 25 minutes in a muffin pan.

Not exact matches

If you prefer smaller muffins, just use a standard size 12 - cup muffin pan and bake the muffins for 15 - 18 minutes, or until a tooth pick inserted in the middle of the muffins comes out clean.

Cool the frittatas in the muffin pan for 15 minutes.

COOL the frittatas in the muffin pan for 15 minutes.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Cool muffins in pan for 10 minutes before transferring to a cooling rack to cool completely.

Place muffin pan back in oven and cook for an additional 15 minutes.

Allow to cool in pan for a few minutes, and then carefully lift each muffin onto a cooling rack.

For those who want to know - in regular sized muffin pans, I baked them for about 20 - 22 minutes at 350 and that is when the toothpick came out clean.

Carefully, place muffin pan back in oven and cook for an additional 15 minutes.

Let muffins cool in the pan for ten minutes until removing to a rack to cool completely.

Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes.

Use greased muffin cups or ramekins instead of a cake pan, and bake for about 9 minutes at 450 degrees F, or until the edges are set but there is a jiggly spot in the center.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 16 minutes for a standard sized muffin pan.

Baked them for 20 minutes in a paper lined mini muffin pan (made about 14).

I made these in a 9 × 13 pan, rather than the muffin tin (was just making them for myself, so I wasn't concerned about presentation), and baked it for about 30 minutes.

I also sprayed my muffin pans and cooked them in my over at 350 degrees, the last 5 minutes raised the temperature to 375 degrees.

Let the muffins cool in the pan for 2 - 5 minutes until you are able to easily handle them to coat in the sugar mixture.

Pour into a greased tube pan or two loaf pans, or about 2 dozen greased medium muffin molds, and bake for about 40 minutes, or until a knife inserted in the center comes out clean

Cool the muffins in the pan for at least 15 minutes before removing from pan.

I prepared them as instructed and then baked them in a mini muffin pan (24) at 350 for 15 minutes, flipped them and baked them for another 8 - 10 minutes.

Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

Once finished baking, remove the muffins from the oven and allow to cool in their pan for 10 minutes.

Cool in muffin cups on a wire rack for 5 minutes before removing muffin cups from pan.

Let cool completely: Allow muffins to cool in the pan 5 minutes before removing.

Bake for 35 to 40 minutes, rotating the pan midway through, until the bottoms of the muffins are dark golden in color.

Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on the rack.

Let the muffins sit in the pan for 5 more minutes, then remove to a wire rack.

let the muffins cool for a few minutes in the pan before taking them out.

Let the muffins cool in the pan for 5 minutes, and then transfer to a wire cooling rack.

Allow to cool in the pan for 2 - 3 minutes, then carefully remove (if using a muffin tin or heart shaped pan to make individual tarts, flip out onto a cutting board).

Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.

The timing in the recipe is for muffins, not for a whole pan of cornbread, that would take about 45 minutes.

Cool the muffins in the pan for 5 minutes, then remove to a cooling rack to completely cool.

Cool in the pan, over a wire rack, for 5 minutes, and then carefully unmold the muffins, transferring them to the rack to cool completely.

Cool in pan for 10 minutes before removing muffins to cool completely on a wire rack.

Wait 10 minutes for it to thicken, then use the whole mixture in your recipe Makes 12 — I halved the recipe above, used 1/3 cup (80 ml) capacity muffin pans and got 8 muffins

Cool muffins in pan for 5 minutes, then transfer to a rack to cool completely.

Let the muffins cool in the pan on a wire rack for 5 minutes.

Oil each muffin cup, place the pan in a preheated 400 °F oven for 3 minutes to get hot, add a heaping tablespoon of batter, and bake until browned on the underside and ready to be flipped, 2 to 4 minutes.

You can actually make this recipe into mini muffins: Just double the ingredients and bake them in a mini-muffin pan at 300 °F (150 °C) for 10 minutes or until a toothpick inserted in the center of a muffin comes out almost clean.

Measure into greased muffin pan and bake until tops are golden brown and a toothpick inserted in the center of a muffin comes out clean, about 15 - 20 minutes.

Cool the muffins in the pan for 15 minutes before removing them and transferring to a wire rack to cool completely.

Let the muffins rest in the pan for 2 - 3 minutes, then turn them out onto a cooling rack.

Cool the muffins in the pan for 10 minutes and remove them to a wire rack to cool completely or enjoy while still warm.

Let muffins cool completely in pan on a wire rack, about 30 minutes.

Cool the muffins in a pan for about 10 minutes for to allow for easier removing.

Remove and let cool in pan for 5 minutes before you remove the muffins to cool completely on a wide rack.

Just wanted to add that I made these in a * mini * muffin pan and at 13 minutes they came out soft on the outside, no crust effect (good for teeny kids), and at 16 minutes they started to have a little crunchiness on the outside (nice for adults if eating hot).