Sentences with phrase «muffin mix works»

Using your waffle iron for a cake or muffin mix works the same way that it does with waffle batter, and you get the fun shape of a waffle AND the sweet taste of cake!

Not exact matches

While these muffins are a bit more work than regular «mix - everything - in - one - bowl - and - put - in - oven» muffins, they are definitely worth the extra few minutes, with their sweet and tasty sticky top, and their prettiness.

It mixes well and works really well with protein muffins and smoothies.

I swear, there's something about mixing tart with sweet that makes the cranberries and white chocolate work in perfect harmony here in these light, fluffy muffins.

It works just as well with «flax eggs» as real ones (1tbsp ground flaxseed mixed with 2tsbp water per egg), and as cupcake / muffins.

I didn't feel like spending money and a big bag of masa flour, so I used cornmeal muffin mix plus a dash of lime juice and it worked just fine.

Another benefit: we've worked hard to ensure that muffins made from our mix will stay fresher longer than muffins made from other mixes.

So far it has worked out great, so why fix something that isn't broken.I topped these muffins with pieces of bananas and others with a mix of pumpkin & chia seeds and some crushed walnuts.

I used an overly - heaped teaspoon in the muffin mix because I just love the flavour and it works fantastically with the pineapple, carrot and raisins.

I'm so sorry Perhaps your blender wasn't large enough for all the ingredients, a hand mixer would work just as well for this recipe as the key to these muffins is that the mix is mixed vigorously

300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)

The biggest thing I learned — using a gluten free bread mix rather than just a regular baking flour substitute works wonders for things like muffins

So...... I've been experimenting with a mix of gluten free flours to find something that I think works well for muffins.

Purposeful leftovers work well for meals such as meatloaf, casseroles, sloppy joe mix, lasagna, tortilla stuffing like chimichangas or tacos, soups, empanadas, granola, waffles, pancakes, muffins and cookies.