Sentences with phrase «muffin cups full»

Not exact matches

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

Using a lightly oiled cookie scoop, distribute batter evenly between the muffin cups (they should be about 3/4 full).

Divide the batter evenly between 22 mini muffin cups, filling each about 2/3 full.

Fold in chocolate chips and fill 18 muffin cups about 3/4 full.

Plus, a single batch of 12 muffins uses two full cups of shredded zucchini.

I filled the muffin cups about 3/4 full and ended up with 11 (~ 25 minute bake time).

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.

Divide the mixture evenly among the muffin cups, filling each about 3/4 full.

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

Grease a 12 - cup muffin tin (or use cupcake liners) and fill each cup 2/3 full.

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 completely

3 Bake the cupcakes: Divide the batter evenly between the muffin cups (each cup will be nearly full).

Scoop batter into the prepared muffin tin filling the cups 2/3 full.

Divide batter evenly among muffin cups, filling each about two - thirds full.

Line a muffin tin with paper liners and fill each muffin cup 3/4 of the way full.

Spoon banana batter into prepared muffin cups, filling two - thirds full.

Fill each muffin cup about half full, about a tablespoon of dough per cup.

Spoon evenly into 12 muffin cups sprayed with non stick cooking spray, filling each cup two - thirds full.

Spoon into muffin tin filling cups nearly full.

Your muffin cups are going to be FULL — we do want these to be good - sized muffins after all.

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

Divide batter over 12 muffin cups - they will be full!

Place about 1/4 cup of batter in each muffin cup; they should be about 2/3 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).

Trying now, my recipe produced 18 full muffin cups.

I should probably clarify that you should line a full 12 - cup muffin pan and then line a second 12 - cup muffin pan but only half of it.

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.

Fill your muffin cups to 3/4 full.

The muffin cups will be full.

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

Divide batter evenly among muffin cups (about two - thirds full).

Fill muffin cups 2/3 full of batter.

Spoon evenly into each cup of muffin pan, about half to 3/4 full.

Pour brownie mixture into each muffin cup spot, about 2/3 of the way full.

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.

Divide batter among muffin cups, filling each 3/4 full.

Pour batter into muffin cups, one color at a time, alternating with all colors into one, filling 3/4 full.

Spoon batter into prepared muffin cups, filling each 1/2 to 2/3 full.

Divide the batter evenly into 12 muffin cups, filling each about 3/4 full.

Don't overfill your muffin tins: Use a large spoon or ice cream scoop to fill muffin cups about three - fourths full.

Line 12 muffin cups with cupcake papers, then fill 2/3 cup full with batter.

Spoon batter into prepared muffin cups, filling each about two - thirds full.

Heap the thick batter into the prepared muffin cups, mounding them quite full; a muffin scoop works well here.

Cover with enough batter to fill the muffin cups quite full.

Fill greased jumbo muffin cups three - fourths full.

Gently fold the wet into the dry and fill the muffin cups 3/4 full.

Pour the batter in to each muffin cup until it is about 3/4 full.

Fill the prepared muffin cups 3/4 full and bake for 20 - 25 minutes, until pale golden and springy to the touch.

Fill each muffin cup 2/3 way full with batter.