Sentences with phrase «muffin cup so»

They're a little smaller than a regular muffin cup so this recipe makes 18 scrumptious muffins!

Place enough ice cream in each muffin cup so that it's full.

I was afraid to fill 6 muffin cups so full so I spread it out to 10, smaller cupcakes.

I don't know how to grease and flour muffin cups so I've been spraying pam into them but it's been overcooking the bottoms.

Not exact matches

Also, my loaf pan wasn't big enough so I made some little «mini muffins» in small cup cake silicone moulds, and cooked them just half an hour, they were also nice.

Best to use most of it in pie, muffins or pumpkin bread and «borrow» 1/2 cup or so that you can keep refrigerated or in half ice - cubes (frozen) and use it as you need for this marvelous potion.

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

hey has anyone tried freezing the dough i was thinking of putting it in muffin cups b4 so when i want some it will be fresh and warm

Carefully pour the mixture into the individual double - lined muffin cups evenly, so you fill all 12.

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

Since it's so thick, you can fill the cups nearly full and the muffins will be a good size without overflowing.

I made these vegetarian, but you could easily add some cooked and crumbled bacon or sausage to the muffin cups along with the veggies, if you so desire.

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.

I also only used 1/4 cup of the mini chocolate chips so they would work better with the smaller sized muffins.

I find they stick to the pan and to paper muffin cups, so I use a silicone muffin tray.

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

My little guy had so much fun filling up the muffin cups with all the ingredients (I did pour the egg mixture but he did everything else — including helping me whisk the eggs).

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).

Your egg muffin cups look so delicious, a must try recipe!!!

Miriam, I had more filling to crust: «I did have a little more filling than would fill the 12 muffin cups, so I baked the remaining filling in a ramekin and topped with a few pastry leaves».

Line one 12 - cup muffin pan completely with muffin liners and line half of a second 12 - cup muffin pan with muffin liners so you have 12 lined cups in one muffin pan and 6 lined cups in the other muffin pan.

Slide each round down evenly into a muffin cup, pushing it gently so you don't stretch it.

The banana flavor mixes really well with pumpkin flavor, so these muffins are definitely not bland, and with only 1/2 cup of chocolate chips added, the chocolate does not dominate other flavors here — all of the flavors (pumpkin, banana, chocolate) are really balanced.

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

The muffins looks so interesting and unique in the orange cups!

> Spray cooking spray on the top of the muffin pan as well as inside the muffin cups - so muffins don't stick to the top w...

On the other hand, 12 muffins use up only 2 eggs and 1/4 cup of butter, so I guess that may qualify them to be low - fat?

First of all, your muffin pan is so cute — I'm in love with those patterns and colors... 2 cups of zucchini!

Press the rings into the cups of the muffin tins so that the dough goes up about half way.

I had the sad realization that my cornmeal had gotten buggy, so I substituted an additional cup of flour for the cornmeal and the muffins are still cakey and delicious.

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.

1 cup frozen wild blueberries (these are smaller than regular blueberries so they work well for mini muffins)

I have silicone muffin cups, so I don't use nonstick spray or parchment paper, but feel free to do so.

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.

I was shooting for muffin rather than cupcake so only used 3 / 4c sugar, double vanilla, plus 1/2 cup walnuts in the batter.

These won't really rise so fill the muffin cups almost to the top.

Once melted drizzle about a teaspoon or so of melted chocolate into mini muffin cups then carefully and slowly rotate the cups to line the sides with the melted chocolate but not all the way to the top.

I only have regular sized paper muffin cups, so I'm thinkin» go bigger, just maybe not so tall.

Line each muffin cup with the pastry so that it comes about 1/2 - inch higher than the muffin tin, and chill the lined tin while preparing the filling.

I even made them on upside down mini muffin pans so they could be like Parmesan crisp cups which I would then fill with salad!

Flip over the muffin pan so that the cups are facing down.

I had just over a cup and a half of my Peanut Butter Granola Granola leftover from my last batch, so I decided I'd use that in my muffins to add crunch and flavor.

So the 1 cup pumpkin puree + 3/4 cup pumpkin puree, separated means you will be using 1 cup of the puree to make the muffin mix and the other 3/4 cup for the filling.

Instead of rolling out the dough, I pressed it into each muffin cup and this worked well for me; I also pressed a piece of foil into each pie shell for par - baking purposes, so that the dough wouldn't puff up too much.

No - thaw: Place muffin cups straight from the freezer into a bowl and thaw in the microwave with a splash or so of milk in 30 second increments, stirring in between each.

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

- 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!!

I realized I never made my wonton cups for my egg white spinach breakfast, so quicky subbed in an english muffin egg / spinach sammie and 3 clementines on the side — they were tiny!

I'm guessing it might be more with this recipe, since instead of filling the muffin cup 3/4 full, the recipe calls for them to be mounded high, above the surface of the muffin cup, so conceivably this recipe might make 24 muffin tops.