Sentences with phrase «muffin batter with»

Add 1 teaspoon flour to the cranberries and toss until they're coated (this prevents them from sinking to the bottom of the muffins), then stir cranberries into the muffin batter with a spatula.

Top muffin batter with streusel topping.

Throw in a large handful of roughly - chopped chocolate chips, and stir the muffin batter with a spoon.

Gently fold them into the muffin batter with your wooden spoon or rubber spatula.

If you want to add an extra boost of banana flavor, you can top each muffin batter with 2 - 3 very thin slices of banana right before baking (as shown in the photo above).

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.

Drop a heaping teaspoon of apple sauce in the middle of each muffin and then cover with the remaining batter.

Line a 12 - cup muffin tin with paper muffin cups, add the muffin batter and some cream cheese, top with the candied pumpkins seeds, and then bake.

Bete Noire (Flourless Chocolate Cake) Biscoff Rice Krispie Treats Butter Mints Butterscotch Bourbon Bars Cake Batter Truffles Caramel Apple Cheesecake Bars Caramel - Nutella Crumb Bars Chai Snickerdoodle Cookies Cheesecake Brownies Chocolate, Almond, + Pear Tart Chocolate Avocado Pudding -LCB- vegan -RCB- Chocolate - Buttermilk Cupcakes with Raspberry - Cheesecake Buttercream Chocolate Caramel Tart Chocolate Cheesecake with Dark Chocolate Drizzle Chocolate Chip + Butterscotch Oatmeal Cookies Chocolate Chip Cookie Cake Chocolate Chip Cookie Dough Truffles Chocolate Chip Cookies (the New York Times recipe) Chocolate Chip Mini-Cupcakes with Milk Chocolate Frosting Chocolate Chocolate - Chip Muffins Chocolate Crackle Cookies Chocolate - Frosted Peanut Butter Chocolate Chip Bars Chocolate - Gingerbread Bars Chocolate - Guinness Pudding Chocolate Mocha Sandwich Cookies Chocolate - Nutella Thumbprint Cookies Chocolate Pastry Torte Coconut Macaroons Cookie Dough Cheesecake Bars Cranberry Shortbread Cake Dark Chocolate - Coconut Cupcakes with Coconut Buttercream Dark Chocolate Cupcakes with Peanut Butter Frosting Easter Egg Macaroon Nests Easy Homemade Funfetti Cake Five - Minute Strawberry Cheesecake Mousse Fresh Peach + Amaretto Popsicles Fresh Peach + Raspberry Galette Fresh Strawberry Pie with Shortbread Crust Frozen Watermelon «Pops» Glazed Lemon Pound Cake Hot Cocoa Cupcakes with Marshmallow Buttercream «Hot Dog» Sugar Cookies Homemade Marshmallow Peeps Homemade Salted Caramels Lemon - Blueberry Cream Pie Lemon Ricotta Cookies with Lemon Glaze Homemade Hostess Cupcakes Lemon Sugar Cookie Bars Lime - Raspberry Squares with Pistachio - Graham Crust Malted Chocolate Sandwich Cookies M&M Cookie Bars Margarita Ice Cream No - Bake Chocolate Mint Bars No - Bake Chocolate - Ricotta Icebox Cake No - Bake Coconut + Almond Fudge Brownies No - Fail Chocolate Fudge Nutella Chocolate Chip Cookies Oatmeal + Marshmallow Creme Pies Peach + Pecan Oat Crumble Bars Peanut Butter Buckeyes Peanut Butter Chocolate Chip Bars Peanut Butter Chocolate Chip Cookies Peanut Butter Cookies with Salted Peanut Caramel Peanut Butter + Jelly Bars Peppermint Candy Cane Brownies Peppermint Patty Brownie Cupcakes Pina Colada Sorbet Pumpkin - Chocolate Swirl Brownies Pumpkin Cupcakes with Salted Caramel Buttercream Pumpkin Spice Cookies Pumpkin Magic (Seven - Layer) Bars Pumpkin Roll Pumpkin Whoopie Pies Quadruple Chocolate Loaf Cake Raspberry - Chocolate Chip Frozen Yogurt Raspberry - Chocolate Liqueur Fudge Brownies Raspberry Confetti Meringues Raspberry Swirl Cheesecake Bars -LCB- low - fat -RCB- Red Velvet Cake with Cream Cheese Frosting Red, White, + Blue «Stained Glass» Jello Salted Brown Butter Rice Krispie Treats Salted Caramel Chocolate Cookies Salted Caramel Chocolate Chip Cookies Seven Layer Bars -LCB- Lightened - Up! -RCB-

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.

Using your waffle iron for a cake or muffin mix works the same way that it does with waffle batter, and you get the fun shape of a waffle AND the sweet taste of cake!

Spray a mini muffin tin with nonstick cooking spray and add 1 Tablespoon of batter to each muffin well.

I felt like I was working with slightly dry muffin batter rather than dough!

Evenly fill the muffin cups with the batter (the muffin cups will be full), using two spoons or an ice cream scoop.

Fill each muffin cup about 3/4 full with the batter, using two spoons or an ice cream scoop.

Fill the muffin tin with the batter.

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

Fill muffin cups halfway with the batter.

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.

Evenly fill the muffin cups with batter, using two spoons or an ice cream scoop.

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 complewith 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 compleWith 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

Put liners in your muffin tins and fill them up about 3/4 of the way with the batter.

To this bowl, add around 1/3 of your muffin batter, along with the cocoa powder and vanilla and whisk together.

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).

Grease a 12 cup muffin pan and fill each cup with batter.

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

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.

Line a muffin tin with cupcake liners and scoop batter into the muffin tin using a medium ice cream scoop to create even baking.

Line a muffin tin with cupcake liners and pour batter into muffin holders, about 3/4 full.

Stir together until mixed and place batter in greased muffin tins or with silicone muffin liners.

- 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

You can add blueberries to the batter then pour the batter into your cupcake / muffin pan, top with the yummy topping — and Hallelujah!

The flavorful batter combined with the crunch of the cereal makes the perfect muffin.

This recipe makes a standard loaf with enough batter left over for a mini-loaf or 2 to 3 muffins.

my friends made me make these, but i made a layer cake out of it instead because i'm lazy and don't own muffin tins - two 9 ″ round cake pans greased and with parchment in the bottom, each with a graham cracker crust and half the cake batter, sandwiched around a disc of ice cream that had been frozen hard in one of the same cake pans.

I made some (with the same amount of batter per muffin) in a canoe pan which the kids thought were fun and very easy to dip.

Divide graham cracker crumbs between 12 paper lined muffin cups and top with batter.

Drop about 1/2 tsp of jam into the centre of each muffin and cover with more batter, filling the muffin cups about 2/3 of the way.

Fill greased or lined muffin cups 2/3 full with batter.

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.

Decorate the tops of the muffins with the apricot halves, pressing them just down in to top of the batter.

With the help of an ice cream scoop drop the muffin batter into each muffin liner placed in the muffin tray.

Divide the batter among the cavities of the pans (18 for the mini cheesecake pan, 13 for the muffin tins) already prepared with pre-baked Graham cracker crusts.

Spray a muffin tin (I used two, you can also pour the extra batter in a dish for an oatmeal bake) with cooking spray or grease with coconut oil or line with silicone muffin liners.

Fill each muffin cup half full with batter and then place two small dollops of almond butter on top and then top with more batter.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

Fill the muffin cups to the top with batter and make sure that it is really firmly packed in.

Fill each muffin cup to the top with batter.