Sentences with phrase «muffin pan on»

Lightly tap the muffin pan on the counter a few times, and then transfer to the freezer to chill for 1 - 2 hours.

Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown.

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

Tap the muffin pan on the counter a few times to remove air pockets.

Place the muffin pan on a baking sheet.

Not exact matches

When I make Jalapeno Bacon Crustless Quiche for my family, I make it for dinner and serve it with a fresh, green salad, but this would be excellent for breakfast, brunch, or use a muffin pan to make party appetizers, or mini quiches for breakfast on the go!

They fit my standard - size muffin pans perfectly and I don't have to use non-stick spray like I do on my regular liners and make a mess of the pan.

If you form these into balls and bake them on a baking sheet rather than in a muffin pan, they spread out nicely and become soft, fluffy hamburger buns that are perfect for your next tailgate party!

Remove muffins from pans immediately; cool on a wire rack.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

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.

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

Line on 12 - muffin or 2 6 - muffin tins with papers or grease the pans.

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

Carefully lift each cupcake from muffin pan and set on wire rack.

- 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

A well - buttered pan allows for cakes, breads and muffins to pop right out, but sometimes I like to go easy on the butter in a recipe or to skip it all together.

I substituted blueberries for the walnuts and did some experimenting with different muffin pans, muffin cups and variations on the stevia / date ratio... but they were all fantastic.

Bake them until done in a muffin tin; they will bake faster than in a pan, so keep an eye on them.

Remove muffins from pan to cool completely on wire rack.

I got my muffin pan out and made some wonton cups just to have on hand.

I remembered a picture I saw floating around the internet where someone had baked tortilla shells on the back of a muffin pan to make taco shells.

> Spray cooking spray on the top of the muffin pan as well as inside the muffin cups - so muffins don't stick to the top w...

Bake at 350 degrees 35 - 45 minutes (will depend on size of bread pans or muffin size) or until tests done.

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

(i have no ring molds) The whoopee pan was a nice size, the muffin top pan (4 inches) was quite large, more then I like to eat in on sitting.

After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

I baked them in muffin pans at 425 and just kind of kept an eye on them.

Cool in muffin cups on a wire rack for 5 minutes before removing muffin cups from pan.

I also had issues with them sticking to my mini muffin pan, and found making them on a non-stick baking sheet the perfect solution.

Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on the rack.

(you do not need to use a muffin pan, but you could) You can just place them on a flat surface that basically will fit in your freezer.

I used the same baking time and temperature for baking these on muffin pan.

If you're really set on using them and you have more than one muffin pan, you can divide the batter further and make a few extra muffins so you don't overfill each cup.

Cool in pan for 10 minutes before removing muffins to cool completely on a wire rack.

Remove muffins from the pan to cool on a wire rack.

Let the muffins cool in the pan on a wire rack for 5 minutes.

I was able to put two muffin pans worth (24) on one baking sheet after the first cooking to stay in the refrigerator over night and then cook the next day.

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.

Did I put too much spray on the muffin pan perhaps?

Pour the mixture into greased Twinkie / donut / muffin / mini bread pans and bake for 12 - 30 minutes (this will depend on what «vessel» you use).

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

Cool on wire rack for several minutes before removing muffins from the pan to the wire rack to finish cooling.

If you have difficulty removing the frozen treats from the muffin pan, just flip the pan over and run warm water on it for a few seconds.

Place them on either a baking sheet or a muffin pan (pictured below).

I didn't have safflower oil on hand and just used straight up vegetable oil - and instead of using a smaller loaf pan and some muffins, I just used one larger loaf pan - took 38 minutes at 350.

Let muffins cool completely in pan on a wire rack, about 30 minutes.

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!

Remove and let cool in pan for 5 minutes before you remove the muffins to cool completely on a wide rack.

Just wanted to add that I made these in a * mini * muffin pan and at 13 minutes they came out soft on the outside, no crust effect (good for teeny kids), and at 16 minutes they started to have a little crunchiness on the outside (nice for adults if eating hot).