Sentences with phrase «muffin cups like»

Not exact matches

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

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.

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).

Your muffin cups sound like the perfect breakfast, any time of the day!

Tip # 5: I ended up with a little extra filling using this 12 cavity mini cheesecake pan, but you can use the extra in some muffin cups or enjoy it by the spoonful like it did... it did not go to waste

I tried making them today... and I must have done something wrong because even though the flavor was great, but they were TOO moist and couldn't come out of the rubber muffin tray I used and the one that I put in a muffin cup to bake inflated and then sank in the middle like a big hole.

I think next time I will just spray my muffin tin with cooking spray and see how it works, but I am thinking that if I made these to bring to work, etc., people might like the idea of the paper cups.

We like to cook our own pumpkin to use in these muffins, and will usually do a whole bunch at once, and then freeze them in 2 cup portions for later.

UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2 cup of liquid like coconut milk, nut milk, or bone broth the batter blends smoother and the final muffins come out of the oven with a moist inside and toasted outside.

Oh and if you don't have halloween - y chocolate molds like I do, you can use paper muffin cups.

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!

When making these, make sure to use a jumbo muffin pan, like this Wilton 6 - Cup Jumbo Muffin Pan from Amazon.

You will have some filling left over, especially if you only make 8 pies... you can bake the leftover filling in buttered muffin cups «crust-less», if you like.

So delicious, protein packed and is really like a meal in a muffin cup.

I had to bake them a lot longer (more like 40 minutes) but I also really filled the muffin cups.

I like to feel my cups up to the top to create that «big fat» muffin look.

I am glad you like these muffins and I am sorry they stuck to muffins paper cups.

I don't think they're supposed to though, hello — eggless, grainless...... but but but these are whole food cup cakes, 100 % plant powered and healthy as hell — they're not meant to be like those other «plastic» muffins.

If you like a sweeter muffin, add another 1/4 cup of sugar to the recipe, otherwise stick with the low sugar recipe as it's written.

Bake these brownie - like chocolate cakes in muffin cups to get individual servings, then top with coffee ice cream and caramel sauce.

I spray muffin tins with nonstick cooking spray, and measure 1/2 cup servings of things like the cauliflower puree and spaghetti squash into each of the cups.

They tasted just like Reeses Peanut Butter cup muffin!

-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!

If you like extra ginger zing, fold 1/2 cup finely diced candied ginger into the batter for these tender muffins.

My muffins usually come out looking like drop biscuits cooked in a muffin cup rather than nice muffins like yours.

If you like muffins a touch sweeter then you can increase the honey or maple syrup to 1/3 cup.

i just made these, and they are amazing!!!!! I put them in a muffin tin so they are like cookie cups!

(Or, for neat and tidy cookies with perfect edges, like the ones in our photo, portion same amount of dough into the cups of a mini muffin pan coated with nonstick vegetable oil spray.)

I ran in to a small problem, which has happened before when I've made egg «muffins» — the eggs cups stick like crazy to the muffin tin!

I like to use squares of good natural parchment paper rather than cupcake cases for muffins (but if I do use cups I like these ones for being unbleached and eco friendly!).

* You can not let Coconut flour sit long, as soon as you mix this batter, ensure you put it right into the oven * If you want chocolate muffins, you can add between 1/4 - 1/2 cup of cocoa powder to your taste liking * You can store these in an airtight container for 3 days * You can substitute the butter with Coconut Oil but I haven't tested it and 8 tablespoons would probably be too oily.

A handheld treat that's fun to eat, like an egg muffin cup, will provide your kids with the brain food they need to kick start their day.

What I like to do is use a 1/4 measuring cup to scoop into the 12 - cup muffin pan, and use a 1/2 measuring cup to scoop into the 6 - cup muffin pan.

I like to use a silicone muffin pan and paper muffin cups that I spray with Pam Cooking spray.

It may seem like a lot of almond pulp — one packed cup of pulp goes into these muffins, which came from one cup of almonds we used to make the almond milk — but consider how often you've added a cup of chopped nuts to a muffin recipe.

I like to take a fork and gently «stir» in each muffin cup to get the cheese evenly distributed in the egg.

Drain the green chiles and cut up if you're using the whole chiles like I did, then put a generous pinch of low - fat cheese blend and a little green onion (optional) in each muffin cup.

If you like extra ginger zing, fold 1/2 cup finely diced candied ginger into the batter for these tender muffins.

And, I like to bake myself large coconut flour muffins using my 6 - cup muffin pan.

It looks like the perfect spot to enjoy a cup of coffee and a chocolate - chip pumpkin muffin.

If you like this recipe, you might also like the Blueberry Baked Oatmeal which is made in muffin cups.