Top with streusel, pressing it gently down into the top of
the muffin batter in each cup.
Not exact matches
Divide
batter between prepared
muffin cups and sprinkle about 1/2 teaspoon chocolate chips
in the very center of each
muffin (chips will spread out as the
muffins bake and rise).
The
batter was very thin, so scooping into
muffins cups resulted
in a lot of drips & drabs on the tin and the counter.
The regular size
muffin pans have 6 - or 12 -
cup - shaped depressions with each
cup about 3 inches (7.5 cm)
in diameter and holds about 1/2
cup or 4 ounces of
batter.
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.
Makes 12 — each well
in my
muffin pan holds 1/3
cup batter and I got 11
muffins
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 complete
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 complete
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 complete
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
I put them
in muffin cups, something I don't usually do, because the
batter was very sticky.
And for those of you who are tempted to substitute 2 additional tablespoons of applesauce for the canola (so you have 1/4
cup of applesauce
in the
muffin batter but no canola), we can tell you that these
muffins will still be lip - smackingly awesome.
Transfer
batter to a 12 -
cup muffin tin or 8 - inch x 8 - inch baking pan and place
in the preheated 400 °F oven.
Place about 1/4
cup of
batter in each
muffin cup; they should be about 2/3 full.
I folded
in the dry ingredients, just until the last traces of flour disappeared completely, then scooped the
batter into
muffin cups.
Distribute
batter evenly
in 12
muffin cups.
Put a tablespoon or so of
batter in each
muffin cup (just enough to fill the bottom of the
cup).
Simple to make: Scoop out orange pulp, and fill the
muffin batter in those empty
cups, sprinkle some oats and bake.
Taking a small spoon, place a generous teaspoon of kiwi - lime marmalade (or whatever jam you are using)
in the center of each
muffin cup on top of the
batter.
Fill the
muffin cups to the top with
batter and make sure that it is really firmly packed
in.
one thing more i baked them
in three batches because i had only a 6
cup muffin tin and keeping the
batter to rest for sometime made the texture better.
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.
Pour the
batter in to each
muffin cup until it is about 3/4 full.
Spoon 1 tablespoon of cream cheese mixture on top of the
batter in each
muffin cup.
I folded
in the olives, sundried tomatoes and capers, and spooned the
batter in the
muffin cups.
I spooned the
batter in the 12
cups of my
muffin tin, filling each one of them slightly less than 2/3 full.
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.
Then I folded
in the cherry halves, and poured the
batter in the 12
cups of my
muffin tin, filling them about 3/4 full.
Then I got the idea to place the jam
in each
muffin cup before adding the
batter.
I was shooting for
muffin rather than cupcake so only used 3 / 4c sugar, double vanilla, plus 1/2
cup walnuts
in the
batter.
The first way is to fill each
muffin cup only halfway full, place a dollop of strawberry jam
in the center then evenly distribute the rest of the
batter over top of each
muffin.
Divide
batter evenly among the
muffin cups (I used an ice cream scooper to make them uniform
in size).
The other way (which is what I did), is to fill all 12
muffin cups with an even amount of
batter then spoon a dollop of jam
in the center of each one.
Gently fold
in the chopped apple and divide the
batter between 24
muffin cups (for smaller
muffins) or as little as 20 for larger
muffins (increase bake time slightly for larger
muffins)
Put the
batter in muffin cups is a great excuse to eat them for breakfast!
Go easy when placing the first layer of
batter in the
muffin cups.
Pour 1 - 2 teaspoon of the
batter in each
muffin cup.
Scatter banana slices over
batter, fold
in to incorporate and, using an ice cream scooper, fill
muffin cups 3/4 full with mixture.
You can toss
in a
cup of chopped nuts, raisins, or chocolate chips if you want, or put the
batter into
muffin tins and make
muffins instead.
Divide the
batter evenly among the
muffin cups, about 1 tablespoon
in each
cup.
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.
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.
I split a medjool date
in half and gently pressed them into the
batter once it was
in the
muffin cups.
cream cheese mixture over
batter in each
muffin cup.
Orange Chocolate Chip Yogurt
Muffins are so moist thanks to a
cup of Greek yogurt
in the
batter!
fill the
muffin cups to the top with the
batter and bake the
muffins in the oven for 18 - 20 minutes, until a toothpick inserted into the center of one
muffin comes out clean.
i love these but the cheese seams to disappear when its mixed into the
batter so next time i'm going to leave it out of the
batter and after the
muffin cups are filled shove a nice cube of cheese right
in the center to make a cheesy filling!
Evenly distribute the
batter into the
muffin cups and bake for about 20 minutes or until a toothpick inserted
in the center comes out clean.
Drop 1 tablespoon of the
batter into each mini
muffin cup, place 1 piece of hot dog
in the center, and drop 1 teaspoon of
batter over the hot dog.
Instead of baking this cornbread
in a baking pan you can divide the
batter between 10 - 12
muffin cups and bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
- If you hate frosting / don't want to make it / can't make it, you can add 65g (~ a slightly heaped 1/3
cup) of semisweet chocolate chips to the
batter (sprinkle them onto the
batter once it's
in the
muffin cups, then poke them into the
batter a bit)-- this adds the same number of calories to each cupcake as the frosting
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.