Sentences with phrase «muffin cups for»

Also try making it in muffin cups for a single serve breakfast, just reduce the cook time to about 20 minutes.

(Or try these ham and cheese muffin cups for another super-fast breakfast idea!)

For dips or items that need to be separated, invest in a bento box that has built - in separators and compartments, or use muffin cups for dips and spreads.

My 12 month old finally gave up the muffin cups for a feel in the cloud dough.

The salad can be frozen in muffin cups for individual servings.

Just melt whatever quantity you have mini muffin cups for, add a bit of coconut oil if desired, Stevia chocolate flavor (5 - 10 drops) plus Stevia vanilla creame (3 - 5 drops) and about 1 chopped macadamia nut for each «muffin cup.»

I'm going to make a big batch and freeze it in 1/4 cup sized muffin cups for those nights with no energy.

Spoon crumb mixture evenly into 48 (2-3/4 - inch [7 - cm]-RRB- muffin cups (or 24 muffin cups for trial recipe).

(6 mL) biscuit crumbs onto bottom of each of 24 paper - lined muffin cups (or onto bottom of each of 12 paper - lined muffin cups for trial recipe).

She serves them in mini muffin cups for easy eating.

Made these in mini muffin cups for a Halloween brunch and they got demolished!!

Not exact matches

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 silicone - muffin - pan trick works well for freezing anything you'll be wanting to defrost in smaller (1 / 2 - cup) increments (pasta sauce, leftover soup or broth, pesto, gravy, etc.) That's all I ever use my silicone muffin pan for!

(If you don't have miniature muffin tins, you can always use a standard 12 - cup muffin tin, make half the amount, and bake for a few minutes longer.)

Some ideas to try: overnight oats (swap in seasonal fruit of choice in this recipe), egg frittata or egg muffins, or oatmeal cups for breakfast; tuna sandwich, chicken salad, a cup of soup, or a salad for lunch; smoothies, yogurt parfaits, hummus and veggies (try my hummus endive boats), and fruit and peanut butter for snacks.

-- Take the muffin pan out of the oven and divide the tomato / cheese / basil filling equally among the cups and bake for another 5 minutes.

Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

If you prefer smaller muffins, just use a standard size 12 - cup muffin pan and bake the muffins for 15 - 18 minutes, or until a tooth pick inserted in the middle of the muffins comes out clean.

I ended up using almost 1/3 cup filling in each muffin cup and then baking for about 25 minutes.

Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess - free work).

They are great in the morning with a steaming cup of coffee and I find that one muffin, especially with coffee or milk, keeps me satisfied for hours.

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

When I was in college I used to eat a lemon poppy seed muffin as big as my head along with a cup of Earl Grey every morning for breakfast like a champ.

In a bowl, whisk everything together and divide into two silicone muffin cups (get these if you don't have any, they're handy for muffins and chocolate protein cups).

I'm always on the lookout for new main course «muffin» ideas, and after using the Bisquick Heart Smart Mix a few weeks ago to make my Banana Pancake Bites, I was excited to stumble across a recipe using it to make chicken cups.

Bake in 4 - 5 muffin paper cups (depending on how big they are) at 160 C for about 25 - 30 minutes or until, when poked with a knife, your knife comes out clean.

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.

INGREDIENTS 1 recipe for Perfect Pumpkin Muffins 1/4 heaping cup semisweet chocolate chips 1 1/2 Tbs.

This recipe made 36 mini muffins, just perfect for my 24 and 12 cup trays.

* you can use packaged shredded hash browns ** use one cup of your favorite veggies One muffin is 1 smart point, two for 3 points and three for 4 points using the WW recipe builder.

Pipe the filling into the cookie cups, which have cooled for 30 - 60 minutes in the fridge before removing each from the mini muffin cups, or overnight (covered) on the counter).

For items that are going to be in the oven longer than cookies, like muffins or cakes, I also add a little moisture (maybe an extra 2 Tbsp per cup), to counteract the drying effect of the extra time things have to spend in the oven to finish cooking at high altitude (lower boiling point, and all that).

As it turns out, a Texas - size muffin tin, which has cups that are about twice the size of a standard muffin tin, is the perfect pan for this.

Scoop 1 - 2 tablespoons of the crust mixture into the bottom of each muffin cup (for a total of 12).

Your favorite bakeshop classic, now enjoyable for everyone as a breakfast, brunch or snack bite; perfect with a cup of coffee or tea!The two most classic muffins on Earth: Blueberry and Chocolate Chip.

And with only 1/3 of a cup of sugar for 16 muffins, I can honestly say these are probably the healthiest baked good that has come out of my kitchen in, well, a long time....

I substituted blueberries for the walnuts and did some experimenting with different muffin pans, muffin cups and variations on the stevia / date ratio... but they were all fantastic.

Divide the batter amongst about 16 prepared muffin cups and bake for 16 - 18 minutes.

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).

For planning purposes, you say to line two 12 - cup muffin pans, however, the recipe states it serves 18.

Just today I was sitting in my kitchen having a cup of tea and I seen the bananas looking there best for a cake, muffin, loaf whatever.

Scoop the batter into a 24 - cup mini muffin pan, about 3/4 full each cup, and bake at 350 degrees for 10 - 12 minutes, or until a toothpick comes out clean.

Use greased muffin cups or ramekins instead of a cake pan, and bake for about 9 minutes at 450 degrees F, or until the edges are set but there is a jiggly spot in the center.

Consumers can now create their favorite sweet or savory comfort foods as better - for - you versions with just one mix, cup - for - cup: brownies, muffins, pretzels, cookies, gluten - free - breading, and, of course, vegan or paleo pizza.

For muffins 1-3/4 cups all - purpose flour (about 7-1/3 ounces) 1 cup old - fashioned oats 1/2 cup light brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 cup milk 1 large egg 1 teaspoon vanilla extract 4 tablespoons butter, melted 1/2 cup strawberry or raspberry jam

Put each piece into a muffin cup and place them in a warm place and let it rise again under cover for about 30 minutes.

Taking a couple of minutes the night before to put the cups together or throw muffins in the oven, takes less hassle out of our busy mornings and I know my son gets the right food energy he needs for his day.

I reached for my paper muffin cups and found... nothing.

I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin.

Place a heaping tablespoon of crumbs into each muffin cup and then refrigerate for about 10 - 15 minutes to set the crumbs.