Sentences with phrase «muffin pan and place»

Divide the filling among the muffin pan and place in the freezer and let set for 1 - 2 hours.

Alternatively you can simply grease a standard non-stick muffin pan and place a small disc of baking paper in the bottom of each hole.

and bake as usual, or you can place the frozen muffins in a muffin pan and place the pan in a cold oven.

Grease a muffin pan and place a wonton wrapper in each hole.

Remove from muffin pan and place into gallon freezer bag.

Once frozen, remove the shower melts from the muffin pan and place them in a resealable plastic bag or a jar with a lid.

Not exact matches

Place muffin pan back in oven and cook for an additional 15 minutes.

Remove the muffins from the pan and place them on a rack.

Carefully, place muffin pan back in oven and cook for an additional 15 minutes.

Make sure they can fit in your mini muffin pan / Place on a baking sheet lined with parchment paper and freeze.

Transfer batter to a 12 - cup muffin tin or 8 - inch x 8 - inch baking pan and place in the preheated 400 °F oven.

Cover tightly and place the muffin pans in the freezer until the ice cream is firm, preferably overnight.

Place griddle on stove, and heat over medium - low heat, allowing muffins to come to temperature with pan.

This is the second part of our Bake the World a Better Place giveaway: stand to win a hundred beautiful flowery cupcake liners, a 12 - muffin non-stick pan, a handy tablespoon and teaspoon measuring gadget, a heat - proof food - grade silicone spatula, and a heat - proof silicone whisk.

Place cupcake liners in muffin tin (you could also coat with butter) and set the pan aside.

In a greased or lined muffin pan, roll out small balls, gently flatten and place at the bottom of the pan.

Oil each muffin cup, place the pan in a preheated 400 °F oven for 3 minutes to get hot, add a heaping tablespoon of batter, and bake until browned on the underside and ready to be flipped, 2 to 4 minutes.

Place on a wire rack to cool for about a minute, and then invert the pan, and remove the muffins.

Dust the excess farina from the muffins and place in the hot pan.

Form the mixture into a little balls and place in your mini muffin pan.

To freeze leftover batter, pour into a zip - top bag, remove the air, and seal, or spoon into a lined muffin pan, wrap tightly with plastic wrap, and place in freezer for about 24 hours until the batter is solid.

Press a spoonful of mixture into the bottom of each standard muffin hole or a couple of spoonfuls into each texan muffin hole (or the whole lot into the 8 ″ tin) and place the pan in the fridge to set.

If you want some healthier variations, try subbing in whole wheat pasta or Annie's Mac & Cheese (rather than Kraft) and add some fresh spinach and Fontina to the mixture before you place it into the muffin pans.

Working in batches, fill the prepared mini muffin pans or molds about 3/4 full with batter and place in the steamer.

Place the muffin pan on a baking sheet (this will prevent the muffin bottoms from cooking too quickly and burning!)

If you don't have a donut pan, you can use a mini muffin tin and place rolled up aluminum foil in the center.

Place pan onto the center rack of the preheated oven and bake for 18 - 22 minutes or until muffins tops are rounded and firm when gently pressed.

Press a spoonful of mixture into the bottom of each muffin hole and place the pan in the fridge to set.

Place muffin liners in a muffin pan, and liberally grease with non-stick spray.

I placed small amounts of batter into a muffin top pan and into a cream - canoe pan to make hamburger and hot dog buns, and sprinkled the tops with a bit more cheddar.

Place the muffin pan in the preheated oven and cook for 10 minutes, or until the center is set.

Pinch out 1 inch smooth balls and place 3 together into a muffin pan.

Place muffin pan in the oven, and after TEN minutes, remove muffins from the oven (but don't shut oven off), and top each muffin with the remaining chocolate chips.

Prep your mini muffin pans (s) by placing liners and dousing with nonstick spray.

Place baking cups in muffin pan, and spoon in batter.

Preheat Oven to 175 degrees celsius Chop and then fry onions in olive oil until caramelised Blend eggs and almond milk until light and fluffy in a blender Place all ingredients together season and divide mixture into a six cup muffin pan Bake for 20 minutes Remove from muffin pan and let cool

Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes.

I also like to bake them in a mini muffin pan, so they each have their own place and won't roll around on the baking sheet.

Spray your muffin pan with oil and place a strip of parchment paper in each for easy removal.

Take the muffin pan out and let it cool on a rack for 5 minutes, then scoop the cupcakes and place them on the rack to cool off further.

Place, cut side up, in prepared muffin pan and cover loosely with plastic wrap.

Scoop out 1/3 cup of the meat mixture and roll it into a ball, then place it in a cup of a regular muffin pan.

Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes.

Place the pan in the oven and bake until the tops of muffins are golden and dry to the touch.

Place the muffin pan in the oven and bake for 15 - 20 minutes, or until a toothpick comes out clean.

Pour a third of the carob shell mixture into a muffin pan lined with paper or silicone liners and place in the freezer to set.

Place pan onto the center rack of the preheated oven and bake for 18 - 22 minutes or until muffins tops are rounded and firm when gently pressed.

Remove from oven and place pans on a wire rack to cool for 5 minutes before removing muffins and letting them cool on the rack for 15 minutes.

Preheat oven to 350 degrees F. Place liners in 2 dozen 3 inch muffin cups or if making cake, grease and flour two 9 inch round cake pans.