Sentences with phrase «muffin liners for»

Its sophisticated flavors make a perfect dessert or brunch dish and will make a cheerful breakfast basket when baked in pretty muffin liners for a satisfying breakfast on the go.

Not exact matches

Depending on your oven, your pan, and the exact size of your muffin liners, bake these for about 18 - 22 minutes, until they are just turning golden and a wooden toothpick comes out clean.

Prepare muffin pans (line muffin pans with 24 foil liners, for regular - sized muffins, or spray mini pans with canola spray or line with liners - you can use liners if you'd like, but we usually don't bother when making mini muffins).

Spoon mixture into muffin liners until 3/4 full and bake Vegan Gingerbread Cupcakes for 30 minutes or until a toothpick inserted in the center comes out clean.

For anyone wanting to use muffin liners that won't stick, try the aluminum foil ones.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

Spray a muffin tin (I used two, you can also pour the extra batter in a dish for an oatmeal bake) with cooking spray or grease with coconut oil or line with silicone muffin liners.

I think these square liners make these muffins a little extra special, especially if you plan on giving them away as a gift for missing a dentist appointment you had to pretend you completely knew about but forgot.

Cautionary tale: We debated coating the muffin tin with butter as called for in the recipe vs using paper cupcake liners.

:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.

I'm not totally sure, but definitely be safe and spray your liners for a better muffin.

The recipe is really tasty — they just did not come out of the muffin tin for me — but I will be trying this recipe again using muffins liners and not filling them up as much.

Alternatively, for cupcakes, line two standard muffin tins with paper liners and spray the liners with nonstick cooking spray.

directions For the Vegan Pumpkin Banana Muffins: Preheat oven to 350º F. Line a muffin tin with 12 liners.

With a spoon, carefully spoon mixture into the muffin tray liners and place into the oven for 45 minutes until cooked through - you can test with a skewer.

Divide between 12 standard cupcake liners placed in a standard muffin tin and bake at 350 degrees for about 20 minutes or until a toothpick comes out clean.

Speaking of oil, as you know, I eat and live by an oil - free diet for the variety of benefits I've experienced from it, but sometimes, such as in baking, there comes a need for a classic non-stick spray to coat the pan (s) with to give baked items, such as muffins, that nice slightly browned exterior crust that paper liners just can't provide.

Cut the pan bread into 12 sections; for muffins, transfer them to a serving plate, leaving them in the foil liners.

Spoon the mixture into greased mini muffin liners and bake for 9 - 10 minutes.

Spoon into muffin tin with liners and bake for 20 - 22 minutes.

And cornbread muffins baked in liners are great for those with food allergies, because the liner provides another barrier of cross-contact form crumbs of muffins past.

Or, for cupcakes, line a muffin tin with 24 liners.

Pour the mixture into your prepared baking tin / muffin liners and bake for 40 - 45 minutes (less for muffins)

For extra tall muffins, make sure to fill your muffin liners to the very top.

1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve warm

You press your crumble mix into the bottom of your muffin - liners, bake, add jam on top, sprinkle the rest of the crumble mix on top of that and add a strawberry for garnish.

The only thing I changed was I used a tsp of cinnamon spice mix that had (cinnamon, nutmeg, allspice, orange peel, cloves and ginger) and I didn't have any parchment so I used a muffin tin liner which made for perfectly shaped cookies.

Scoop the batter into the 12 prepared muffin liners and bake for 20 - 25 minutes, or until an inserted toothpick comes out clean.

One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12 - cup) muffin tin with paper or foil liners.

If you decide to use a muffin tin without any liners, and you find that your cheesecakes are stuck, just let it sit in room temperature for 10 to 15 minutes, and run a butter knife along the edges.

Fill the muffin liners and bake on middle rack for 15 — 20 minutes.

No liners for me — just sprayed the muffin pan with Pam.

Coat your chosen pan with a baking spray or coconut oil (8 - 9 inch springform, donut mold, or muffin tin for cupcakes, or use liners).

We suggest using a silicone muffin tin and lightly greasing it for the best results, however, the recipe also works perfectly in a normal muffin tin with paper liners (they just make it easier to get the cupcakes out in one piece!).

Line a 6 - cup muffin tin (or 12 - cup mini muffin tin) with paper liners, and clear a space just big enough in the freezer for the tin to fit flat.

For the parchment paper liners, cut five - inch square pieces of parchment paper and place one square into one of the muffin cups, pressing along the folds to crease them as best you can.

Fill your muffin liners about 2/3 full and bake for 20 minutes until cooked through.

Store these in the fridge for upward of a week; they can also be frozen, with the muffin liners removed, and kept between waxed paper.

Add a heaping 1/4 cup of batter to each muffin liner, then bake at 350 ˚F for 16 - 18 minutes or until a toothpick comes out clean.

For the vanilla - bourbon cupcakes: Position a rack in the center of the oven, and preheat to 350 degrees F. Line a 12 - cup muffin pan with paper liners.

The cups are a bit time - consuming what with painting melted chocolate onto mini muffin liners, but let's call it a labor of love; the person you're making these chocolate cups for is totally worth it!

Line the muffin tray with the silicone moulds or muffin liners then pour the mixture into each cavity, leaving approximately 1/8» for the chocolate topping (see photo above).

* My little liners are for traditional faery cakes - much smaller than a cupcake or muffin, but cupcake tins seem to only come in big sizes now.

Scoop the batter into the prepared liners, I use 2 scoops of a medium cookie scoop so 3 tablespoons go in there, then top each muffin with about a tablespoon of streusel and bake in the preheated oven for 20 - 25 minutes, until a toothpick inserted comes out clean.

If you make them in mini silicone muffin liners or a mini muffin pan, they're perfect for littles.

I have enough silicone muffin liners, I could easily put cheese and meats in them, and then just hose - wash my ELBs outside and save the silicone liners for one big dishwashing session!

If you're prepping snack packs ahead, look for silicone muffin liners.

Spoon mixture into muffin liners until 3/4 full and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Once you've got your separate bowls for strawberry, chocolate, and vanilla, you just layer each flavor into a mini muffin pan with liners and voilà!

Speaking of oil, as you know, I eat and live by an oil - free diet for the variety of benefits I've experienced from it, but sometimes, such as in baking, there comes a need for a classic non-stick spray to coat the pan (s) with to give baked items, such as muffins, that nice slightly browned exterior crust that paper liners just can't provide.