"Muffin cups" are small, cup-shaped holders made of paper or metal that are used to bake muffins or cupcakes. They hold the batter in place while it cooks in the oven, giving the muffins their shape and preventing them from spreading too much.
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That said, do you think they could be cooked in a 9 × 12 or loaf pans if I ran out
of muffin cup liners or was in a hurry?
Divide batter
between muffin cups using a large spoon or mechanical ice cream scoop - the cups should be mostly full.
Remove
from muffin cups by carefully pushing cakes from the bottom until they pop out.
Spoon 1 teaspoon of the black mixture into each mini
muffin cup so that it forms a thin layer above the already solid white layer.
Preheat the oven to 350 F (175 C) and line 9
standard muffin cups with paper liners or lightly grease and flour your pan.
They're a little smaller than a
regular muffin cup so this recipe makes 18 scrumptious muffins!
You could for sure double the recipe and bake in
larger muffin cups, add a side salad, and you have a complete meal.
Divide batter between 12 prepared
muffin cups then top each muffin with about a teaspoon of strawberry jam.
Love them... but I didn't spray the paper
muffin cups before baking, and the cupcakes / muffins stuck to the paper.
I would have NEVER thought to turn apples and sweet potatoes into an
egg muffin cup, pure genius!
Note: I highly recommend parchment paper cups or
silicon muffin cups to make these for easy release.
Line 8
jumbo muffin cups with parchment or paper liners, or spray with cooking spray.
So to make our menu complete, I decided to combine the two by
making muffin cups out of shredded potatoes, and then filling the cups with a cheesy, broccoli egg mixture.
I think I'm definitely going to try baking them together in one pan, rather than in
muffin cups like I did.
Add 1 to 2 tablespoons of water to the 3
empty muffin cups (this helps to make sure the muffins bake evenly).
Line two standard muffin tins with aluminium
foil muffin cups or spray baking pan with cooking spray.
I usually make a big batch of the egg
white muffin cups (stuffed with veggies) and freeze them for quick and easy clean eating meals.
They are prepared following the conventional cheesecake recipe using cream cheese, chocolate, peanut butter and graham crackers for the crust but baked in lined
muffin cups instead on the regular cheesecake pan.
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