Sentences with phrase «muffin batter in each cup»

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 completeIn 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 completeIn 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 completein 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.