Sentences with phrase «muffin out of the tin»

(I found it best to loosen the edges with the knife, then I used a fork to lift up the muffin out of the tin.)

Take each muffin out of the tin and cool on a wire rack before serving.

Not exact matches

I use half the qty and a muffin tin and I still got 12 out of the mix — maybe I have a small muffin tin??

They were overcooked on the outside and difficult to pop out of the muffin tin and undercooked on the inside.

The non-lined muffins came out of the tin fairly easily but I liked the look of them with the papers more.

Let the muffins cool slightly on a wire rack, then turn them out of the tin to cool completely.

After pulling the garlic basil parmesan crisps out of the oven, you'll place the slightly cooled crisps onto the back of a muffin tin and form them into the shape of cups.

Spoon a generous amount of muffin batter into each lined muffin tin and bake about 25 minutes, or until a toothpick inserted comes out clean.

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.

I completely lucked out when I purchased a package of deli ham for this little cooking adventure because the slices fit perfectly in a standard muffin tin.

- 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

my friends made me make these, but i made a layer cake out of it instead because i'm lazy and don't own muffin tins - two 9 ″ round cake pans greased and with parchment in the bottom, each with a graham cracker crust and half the cake batter, sandwiched around a disc of ice cream that had been frozen hard in one of the same cake pans.

When you make them the day before... do you take them out of the muffin tin the night you make them?

I then took them out of the muffin tin and put them on a plate and put in the refrigerator still in the liner.

Or, you can cook it and freeze it and then just microwave the meatloaf muffins when you are ready to eat them (take them out of the aluminum tin first.)

Fill muffin tins about 2/3 full, and bake in preheated oven for 18 - 22 minutes, until golden brown and toothpick inserted into the center of the largest muffin comes out dry.

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.

I ran out of muffin tins while making these and accidentally ended up with an incredible German chocolate cake.

Has anyone tried making small rolls out of the recipe in cast iron muffin tins?

Slide your filled tins into the oven, and bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Let cool in the muffin tin 2 minutes, then take the muffins out and cool them the rest of the way on a rack.

Divide the batter evenly in the tin and bake for 16 - 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

Spoon into greased muffin tins and fill about 3/4 of the way full (this measured out to 5 tablespoons of batter per muffin tin).

Remove the cupcakes out of the muffin tin as soon as possible — sometimes leaving them in there too long is the cause of soggy bottoms

It is easy to check the crusts on these to make sure they aren't burnt... just gently shimmy a fork down the side of the muffin tin, lift up, and your tart should pop right out.

Pre-heat the oven to 180 ° C / 350 ° F. Line a standard 12 hole muffin tin with cupcake liners or line the bottoms with circles of baking paper and insert a strip of baking paper into each hole to be able to take them out easily.

After pouring out the batter in the wells of a muffin tin, rinse out the blender, then add some soapy water and let it run for a few seconds.

Pull the muffin tin out of the freezer and scoop a spoonful of nut butter mixture into each muffin tin.

I tried another recipe like this where I just cracked an egg into the ham pockets, they seemed slightly bland and it was a terrible mess to try to clean out of the muffin tin.

My muffin tin is out of commission, though... any idea how this would bake up in a loaf pan instead?

I was thinking more like a healthy bite - sized sweet that I could eat straight out of the muffin tin if I had to.

The tops look done but the bottoms feel unstable as I pulled them out of the muffin tin.

Bits the grown ups need to take over are getting the oven tray in and out of the hot oven, putting the mozzarella onto the hot partially baked muffins and removing the hot muffins from the baking tin.

I definitely foresee a muffin tin coming out of the drawer today:)

All you have to do is cut 5 ″ squares out of the parchment, and press the squares into the muffin tins.

Either grease a 12 hole muffin tin or you can make muffin cases out of baking paper like I did.

Fill each of the mini muffin tins about 3/4 full and bake for 10 - 12 minutes or until a toothpick inserted in the center of a muffin comes out clean.

As soon as the muffins are cool enough to handle, take them out of the muffin tin and cool them on a rack.

Sometimes gluten free muffins have a tendency to stick to the bottom of the greased muffin tins, but I let these cool about 10 minutes, ran the knife around and they came out perfectly clean!

I have a mini muffin tin but am not sure whether I'd be able to get these out of it once hardened.

Scoop out and fill your muffin tins 3/4 of the way filled.

Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options).

Very easy recipe to put together, the only faff was wrangling the cling film into the muffin tin, essential though or the tartlets would be difficult to get out of the tin, the cling film allows you to ease the product out safely!

Pop the cheesecakes out of the muffin tin and place on a lined tray.

Line 11 out of 12 holes of a standard muffin tin with paper liners.

Divide the batter evenly between the cups of the muffin tin and bake for about 20 minutes or until golden and a toothpick inserted in the center of one of the muffins comes out clean.

Divide the mixture between the muffin tins and bake for 15 minutes or until a skewer inserted into the centre of a muffin comes out clean.

Fill each muffin tin 3/4 the way full or until all the batter is used up and bake for 27 minutes OR until a toothpick inserted into the middle of a muffin comes out clean.

One by one, pop the chocolate cups out of the muffin tin, or remove from the cupcake liners, and enjoy.

The muffins should easily fall out of the tin once cool — be patient!