Sentences with phrase «minutes in the muffin tin»

Remove from oven, let sit for 5 minutes in muffin tin then tip them over on their sides to finish cooling.

Cool for 5 minutes in the muffin tin, then remove and place on a wire rack to cool completely or serve while still warm.

Cool 2 minutes in the muffin tin, then remove the muffins and cool completely on a rack.

Once a tester inserted into the muffin comes out clean, cool for 10 minutes in muffin tins on wire rack, then remove from pan gently and cool completely on wire rack.

Remove from the oven and remove silicone liners from the muffin tin and allow to cool 5 minutes in the muffin tin before eating.

Remove from the oven and cool 5 minutes in the muffin tin before removing from liners and eating.

Not exact matches

You could also try putting them on a baking sheet after they've already been baked in the muffin tin and stick them back in for a few minutes, though the tips might get too dark.

Let the muffins cool in their tins for about 5 minutes before removing them to a wire rack to cool completely.

Let cool in the muffin tin 5 minutes before transferring to a wire rack to cool completely.

Let the muffins cool in their tins for 15 minutes before transferring to a wire rack tray to cool.

Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Spoon batter into greased muffin tins and bake for 20 minutes (or until the tops are golden and a toothpick inserted in the center comes out clean).

Let cool in muffin tin on wire rack until they are set and cool, you can even set the tin in the fridge for 15 minutes or so after they have cooled about 10 minutes.

Cool on a rack in the tin for 3 to 4 minutes, then remove muffins to the rack to cool.

I let the muffins sit in the muffin tin for a few minutes and then I use a butter knife or offset spatula to remove them halfway, as pictured above, and cool a little bit longer.

Allow muffins to cool in the muffin tin for about 2 - 3 minutes.

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.

Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer.

Allow the muffins to rest in the tins for 5 minutes, then transfer to a wire rack.

Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking.

You'll need to let these muffins cool in the tin at least 10 minutes before you turn them out; they are very tender and tear easily.

Let muffins cool in tin for five minutes before removing.

Fill muffin tins about 2/3 full, and bake in preheated oven for 18 - 22 minutes, until golden brown and toothpick inserted into the center of the largest muffin comes out dry.

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).

Let cool in the muffin tin 2 minutes, then take the muffins out and cool them the rest of the way on a rack.

Divide the batter evenly in the tin and bake for 16 - 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

Bake in a sprayed muffin tin at 350 for 25 minutes, or until toothpick inserted into the center comes out with only a few moist crumbs attached.

Cool in mini muffin tin for 5 minutes before serving.

I baked the muffins in 180 degrees Celsius for about 18 minutes, and after a few minutes removed them from the muffin tin to cool down.

Divide between 12 standard cupcake liners placed in a standard muffin tin and bake at 350 degrees for about 20 minutes or until a toothpick comes out clean.

Fill each muffin tin 3/4 of the way full then bake in the oven for 30 minutes, or until a knife comes clean from the center.

Pour into prepared muffin tins and bake in preheated oven for 20 minutes or until toothpick inserted into center comes out clean.

Cool the carrot muffins in the tin for 10 minutes before turning out.

After letting the muffins cool in the tin for about 5 minutes, I turned the tin upside down and let them fall out, no sticking whatsoever:

Let rest in the muffin tin for 5 minutes, then let cool on a wire rack.

I wanted «rolls» so I baked very heaping tablespoon - full portions in my muffin tin for about 25 minutes.

Fill each of the mini muffin tins about 3/4 full and bake for 10 - 12 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Divide the mixture between your chosen tins and bake in the oven for about 25 minutes (the cooking time will be a little shorter if you're making muffins; and longer for a whole cake or loaf — more like 45 minutes) until golden and cooked through.

1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wain a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve waIn another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wain the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wain the center comes out clean and muffins are golden on top 9) Serve warm

Rest muffins in the tin for 5 minutes then transfer to a wire rack to cool completely.

Cool the muffins in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack.

Remove from the oven and let cool in the muffin tin for 5 - 10 minutes, before removing and cooling completely on a baking rack.

Bake until lightly brown and a golden crust forms around the edges, 20 - 22 minutes in a standard muffin tin (about 12 minutes in a

I had a rather large muffin tin so only made 6 but they cooked in 25 minutes.

If you decide to use a muffin tin without any liners, and you find that your cheesecakes are stuck, just let it sit in room temperature for 10 to 15 minutes, and run a butter knife along the edges.

Stir in the chocolate chunks Spoon into the muffin tins until 3/4 full and bake for 13 - 15 minutes, until risen and springy when you touch them.

I used 6 eggs and at the end of 30 minutes one egg had cracked and the shells of the eggs were slightly brown in spots — maybe from hot spots on my well used muffin tins?

Let the muffins cool in the tin for at least 5 minutes, then turn out onto a wire rack, loosening with a knife if they're being stubborn.

Let the muffins cool in the tin for 5 - 10 minutes before removing and cooling fully on a rack.

Divide the batter evenly between the cups of the muffin tin and bake for about 20 minutes or until golden and a toothpick inserted in the center of one of the muffins comes out clean.