Sentences with phrase «muffin batter comes»

The simple muffin batter comes together in about ten minutes, followed by twenty minutes of baking, when your kitchen will fill with the delicious aroma of roasted pumpkin, cinnamon, and vanilla.

Not exact matches

Spoon the batter into the prepared muffin papers and bake for 15 - 17 minutes or until an inserted toothpick comes out clean.

I just noticed in your pictures the batter looks more runny (mine I could mold shapes with) and in muffins I've made in the past they came out more runny too.

The batter came out very stiff though so it was kind of hard to spread it amongst the 12 muffin cups.

The batter comes together in a flash and a small cookie scoop makes easy work of filling the muffin tin.

Evenly divide the batter among the 12 muffin tins and bake for about 20 - 25 minutes until a toothpick inserted into the middle comes out clean.

I ended up with much more than 12 muffins, put the additional batter in an ungreased loaf pan and cooked it a bit longer, it came our rather easily also.

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 completely

It makes the muffin batter so smooth and so moist when they come out of the oven.

The muffins come out very moist with adding an oil to the batter.

Spoon a generous amount of muffin batter into each lined muffin tin and bake about 25 minutes, or until a toothpick inserted comes out clean.

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).

Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20 - 25 minutes or until toothpick comes out clean or with just a few crumbs attached.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

Scoop the batter into muffin tins, then reduce the temperature to 375 and bake for 15 - 20 minutes, until a toothpick comes out clean.

Scoop the batter into a 24 - cup mini muffin pan, about 3/4 full each cup, and bake at 350 degrees for 10 - 12 minutes, or until a toothpick comes out clean.

The batter comes together in a flash and the muffins a nice contrast between spicier winter flavors and summer berries.

Naturally sweetened, flourless Banana Blender Muffins include oats, Greek yogurt, and honey in a batter that effortlessly comes together in the blender!

The batter will come to within about 1/4» to 3/8» of the top of each muffin cup.

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

Divide the batter evenly among the muffin cups and bake 25 - 30 minutes, or until a toothpick comes out clean.

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.

Divide the batter among the muffin cups and bake in the oven for 20 - 25 minutes or until the blade of a sharp knife inserted in the middle of the muffins comes out almost dry.

Evenly fill the muffin cups with the batter and bake for about 20 - 25 minutes or until pale gold and a toothpick inserted into a cupcake comes out clean.

Spoon batter evenly into 12 muffin tins, each about 2/3 full, and bake for 20 to 25 minutes or until a toothpick inserted comes out clean

Spoon the batter into the muffin cups and bake 13 - 15 minutes, until a toothpick comes out clean.

Evenly fill the muffin cups with the batter and bake for about 18 - 20 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean.

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.

Using a toothpick, swirl the the jam throughout the batter then bake muffins in the oven for 15 to 20 minutes, or until a toothpick inserted into the middle comes out clean.

Spoon the muffin batter equally into the muffin cases and bake for 20 minutes or until a skewer comes out clean.

Fill baking cup 2/3 full with muffin batter and bake for 18 - 22 minutes, or until a toothpick inserted into the center comes out clean.

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 warm

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

These vegan blackberry muffins are made with a lightly sweet cinnamon whole wheat batter and sprinkled with a light brown sugar oat streusel topping.My husband and I have a disagreement when it comes to food with crunchy seeds.

Divide batter among muffin cups, generously sprinkle with turbinado sugar and bake until tester inserted into center comes out clean.

1) Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing sugar

Scoop the batter into the 12 prepared muffin liners and bake for 20 - 25 minutes, or until an inserted toothpick comes out clean.

Muffins — makes 12 - 14 — bake 12 - 15 minutes (1/4 cup batter for each muffin) Bread — bake 40 - 50 minutes or until toothpick comes out clean.

Divide batter into 12 prepared muffin cups and bake for about 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Scoop batter into the prepared muffin pan and bake for 15 minutes, or until toothpick inserted comes out clean.

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.

Divide the batter evenly between the 9 muffin cups and bake for 15 - 18 minutes, until a toothpick inserted in the cupcakes comes out clean.

Fill the muffin cases with the batter and bake in the oven for about 25 - 30 mins until cooked (ie a wooden skewer through a muffin it comes out clean).

Fill each muffin tin 3/4 the way full or until all the batter is used up and bake for 27 minutes OR until a toothpick inserted into the middle of a muffin comes out clean.

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

Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15 to 20 minutes.

But back to the story: I continued to flip through the pages of this recipe book until I came to a muffin batter, muffins could be neat to make — or even bread, I thought.

Bake for about 20 minutes, or until a toothpick inserted in the center of the cupcake comes out with no batter on it and the muffins are golden.

Pour the batter into 12 lined muffins cups and bake for 16 - 20 min until a toothpick comes out clean.