Sentences with phrase «muffin batter only»

Remember — muffin batter only needs to be just combined.

Not exact matches

Divide the batter into the muffin tins, filling them only half way up.

Not only does our muffins have shredded apples in the batter and sliced apples on top of them, but they also hold small golden pockets of apple sauce in the middle.

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

Scoop the batter into your lined muffin tin, make sure it's only filled 3/4 of the way up because they will rise.

A handy little trick to keeping the fruit evenly distributed throughout the muffins is to first toss them in a little flour then add them to the batter at the last second and only just mix them in.

Not only is there cinnamon and nutmeg in the batter, but when the muffins are done baking, they get a light brushing of melted butter and then they get rolled around in a coating of cinnamon and sugar.

- 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

Stir into the flour mixture using only a few strokes (it should still be lumpy like muffin batter).

If you use a muffin pan, just butter it well and only put a heaped tablespoon of batter in each well in the muffin tin.

You will have leftover batter if only using one muffin tin.

These muffins are virtually nonfat with only one egg in the batter and 1 tablespoon of butter in the streusel topping.

However, I had enough batter for 10 muffins only, not 12.

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.

If you want to make the recipe as is and only get 6 muffins, put the batter around the perimeter of the pan (so the outside) and then just fill the empty tins with a little water (especially if your oven runs hot).

Fill each well with 1/4 cup batter (make only 9 muffins).

I only made two little changes to her recipe: I used a mix of finely ground oatmeal and white spelt flour for the batter and baked them in little muffin tins for easier serving rather than in one large baking tin.

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.

I refrigerated the batter for about 5 hours for the remaining four muffins (I only have two muffin trays) and added a about 7 - 10 chopped almonds (I just grabbed a small handful).

Note: If you only have a 12 - cup muffin tin, the batter will not suffer from sitting around for a few minutes while the first batch bakes.

It only took my sister and I five minutes to make the batter and put the muffins in the oven (not counting the carrot - shredding time).

I know I sound bossy here — but muffin batter should be mixed until only just combined or your muffins become tough and no longer tasty.

My batter is always very very thick and I pile the muffins tins high, only making 12 muffins.

I typically like to make the batter for these muffins in the blender, as it's the only way to make a smooth batter.

If you double the recipe and only fill 2/3 cup, you will have enough batter for about 6 - 8 more muffins.

Muffins and quick breads are meant to be only lightly mixed so I find using blender over mixes the batter, creating a more dense, tough muffin.

I was skeptical, so I only put one muffin in the oven to test, and the batter was so heavy and thick that it basically hardened when baked.

I added a teensy bit more yogurt and made them in larger muffin tins (so i only got a dozen out of the batter).

Great recipe, but i used normal sized muffin tin and I only got a dozen w / batter, and had leftover streusel.

YOU MAY ALSO LIKE: You only need one bowl to make these peach muffins with lightly spiced vanilla batter and ripe juicy peaches.

It was so easy and took only 20 minutes to assemble, including scooping the batter into the muffin cups.»

You only need one bowl to make these peach muffins with lightly spiced vanilla batter and ripe juicy peaches.

I only had 2 round pans so made muffins with the left over batter also added 2tbsp pumpkin pie spice to the cake batter mix!