Sentences with phrase «muffin batter so»

In addition to the cooked bacon, there is a very small amount of bacon grease in the actual muffin batter so it helps bring that bacon flavor to every bite.

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

Not exact matches

Mandarin Chocolate Chip Zucchini Muffins Perky orange flavor in a chocolate batter, studded with chocolate chips but oh - so - wholesome with the zucchini quota.

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.

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

Yet batter is so runny you'd think it's a muffin batter.

The batter was very thin, so scooping into muffins cups resulted in a lot of drips & drabs on the tin and the counter.

Divide the pumpkin batter between 6 - 8 muffin compartments (when you're finished with all of the batter, including the chocolate, your muffin compartments will be full, so eyeball it that way).

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.

Spoon the batter into large muffin cases in a 12 hole muffin tray so that they are around two thirds full.

When the oven is ready, pour the batter into the muffin tin so that each of the 12 cups is about halfway full.

Baker's tip for baking partially filled muffin pans: If your batter doesn't fully fill all of the spots of the muffin pan, pour a little bit of water into each empty cup (not too high or it will be tricky to remove from the hot oven — 1/3 full or so).

Put a tablespoon or so of batter in each muffin cup (just enough to fill the bottom of the cup).

Mix all the ingredients with a pinch of sea salt (if you're feeling adventurous, you can add a handful of sultanas), then pour the batter into a buttered muffin tin so that each hole is three - quarters full.

So I took a big leap of faith and decided to make muffins out of pancake batter.

Second, they really are easy to make and with so many possibilities of what you can add to the muffin batter I am certain you will find a combination that you (and your kids) will love.

These muffins are perfectly chocolaty, studded with mini chocolate chips throughout the batter so each muffin packs a perfect punch of satisfying chocolate flavor with less guilt.

something else you can try — put the cookie batter into a small or medium sized muffin tin (this will contain it and prevent it from spreading):D I'd be so curious to discover what happens!

If you're really set on using them and you have more than one muffin pan, you can divide the batter further and make a few extra muffins so you don't overfill each cup.

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 muffin tins using a cookie or ice - cream scoop so each cup has exactly the same amount of batter — or a tablespoon if you don't have a scoop — fill each muffin tin or paper 3/4 full.

If you choose to do so, roast each batch of strawberries in a separate dish so you know exactly how much goes into the muffin batter.

Use a spoon or spatula to transfer the batter into cupcake molds (I use silicone molds that I love because they are so easy to remove the muffins from and wash)

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 flavor is certainly more subtle than the BAM - POW spoonful of espresso in your muffin batter route, so if you want to add that I will not stop you.

Pour the batter into the muffin tin so that each is filled approximately 3/4 of the way full.

Now, if we leave out the chocolate chips, what we are left with is a vanilla scented muffin batter to which so many things can be added.

Distribute the crumb topping evenly over all the batter, pressing lightly with your hands so the crumbs will stick to the baked muffins.

Scoop large spoonfuls of batter into muffin pan so it's evenly distributed.

Scoop tablespoons of the batter into the prepared pan so that each muffin cup is filled about halfway.

So to make these muffins sky - high, we need a really thick batter.

- Scoop tablespoons of the batter into the prepared pan so that each muffin cup is filled about halfway.

The batter will be really thick so heap the muffin cups really full!!

Break a date in half (or fourths if they're extra large), and gently push into the batter so that some of the top is still exposed, but some is down inside the muffin.

Had more batter than expected, so I made 12 mini muffins (10 mins in oven) along with the 12 regular ones (17 mins in oven).

Fill each muffin tin at least 3/4 the way full or until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4 cup of dark chocolate chips on top of the muffins, gently pressing down if need be so they stick.

But the basic batter in these muffins is so perfectly balanced on its own that you can leave out the compote, sprinkle the tops of the muffins with a bit of extra sugar and they'll still be delicious.

I had the same issue... the batter was so runny, I had to use muffin tin cups... I followed the recipe, and also live at about 5,000 ft... anyone out there w / an idea of why they were so soupy??

So after a beautiful batch of what I'd like to call pumpkin biscuits, rather than cookies, it dawned on me that this batter was destined for muffins.

But when it was mixed up, the batter seemed too runny to be cookies and I was in a hurry and didn't want to fiddle with adding more almond butter or eggs to get it thicker, so I just went with muffins / cupcakes.

Orange Chocolate Chip Yogurt Muffins are so moist thanks to a cup of Greek yogurt in the batter!

Pour about 1/4 cup of the batter at a time into the muffin tin so that there are eight muffins total.

Pour the batter into the muffin tin so that each is approximately 3/4 of the way full.

When discussing savory muffins with my mom's nurse that day, we talked about how good it might be to toss in some caramelized onions into the savory muffin batter, so I decided to do just that here to sub for the cheese that Anya used.

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!

Pour into a well - buttered and floured 9x5 plus a smaller loaf pan (I always doubled the recipe which makes 3 9x5 loaves of bread, so you will have extra batter for a smaller loaf pan or a few muffins if making a single recipe).

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.

Add about 1/4 cup of batter to each muffin liner and then divide any remaining batter so they are 2/3 full.

These don't rise so a heaping 1/4 cup of batter is enough to fill the muffin cup without running over.

It's not as runny as some other donut batter that I've used, but it's very similar to a muffin batter, so too soft to cut.