Sentences with phrase «muffin pan until»

Spoon the muffin batter into your prepared muffin pan until each cavity is filled to the top.

Fill the prepared muffin pan until each cavity is about 1/2 to 2/3 full - be very careful not to overfill each cupcake liner.

Not exact matches

Now, take the muffin pan out of the refrigerator, give the caramel mixture another stir, and carefully pour a layer of caramel over each chocolate cup, until the mixture is used up.

If you prefer smaller muffins, just use a standard size 12 - cup muffin pan and bake the muffins for 15 - 18 minutes, or until a tooth pick inserted in the middle of the muffins comes out clean.

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.

- 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

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

Let muffins cool in the pan for ten minutes until removing to a rack to cool completely.

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

Scoop the batter into a 24 - cup mini muffin pan, about 3/4 full each cup, and bake at 350 degrees for 10 - 12 minutes, or until a toothpick comes out clean.

Use greased muffin cups or ramekins instead of a cake pan, and bake for about 9 minutes at 450 degrees F, or until the edges are set but there is a jiggly spot in the center.

Spoon batter into muffin pans, filling them until about 3/4 full.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 16 minutes for a standard sized muffin pan.

I put all the batter into one mini muffin pan because I didn't read that you should separate it until after I did it, lol.

Let the muffins cool in the pan for 2 - 5 minutes until you are able to easily handle them to coat in the sugar mixture.

Pour into a greased tube pan or two loaf pans, or about 2 dozen greased medium muffin molds, and bake for about 40 minutes, or until a knife inserted in the center comes out clean

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

You can make almond butter cups this way too... line a mini muffin pan, put chocolate in bottom, freeze until firm, dollop in some almond butter (can sweeten with honey if needed) and top with more chocolate, freeze until firm.

Bake for 35 to 40 minutes, rotating the pan midway through, until the bottoms of the muffins are dark golden in color.

Divide the mixture into the muffin pans and bake for 30 to 40 minutes until top is no longer tacky.

Spoon batter into muffin cups or a cupcake pan and bake for around 20 minutes or until golden brown and firm.

Bake for 20 - 25 minutes (less for the muffins, more for the pan) until a toothpick inserted comes out clean.

Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.

Bake for about 20 - 30 minutes at 350º - 400º F - or until the muffins are set and pulled away from the muffin pan.

Fill muffin pans 3/4 full and bake until golden, about 20 minutes.

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.

Muffin Variation: In Step 5, scoop batter into muffin pans coated with nonstick spray or lined with paper liners until 3/4 - full.

You can actually make this recipe into mini muffins: Just double the ingredients and bake them in a mini-muffin pan at 300 °F (150 °C) for 10 minutes or until a toothpick inserted in the center of a muffin comes out almost clean.

I mixed the batter with a hand held mixed until the it was smooth, and then poured it in the prepared muffin pan, filling it two - thirds of full.

Measure into greased muffin pan and bake until tops are golden brown and a toothpick inserted in the center of a muffin comes out clean, about 15 - 20 minutes.

Portion out into your muffin tins (about 3/4 full) and bake for 20 minutes (rotating the pans halfway through) until a toothpick inserted comes out clean.

Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 22 to 25 minutes for a 12 - cup Bundt or muffin pan or 28 to 30 minutes for a 6 - cup Bundt pan.

Stir just until mixed, then spoon the batter into the prepared muffin pans.

Pour batter into lined muffin pan and bake for about 25 minutes or until toothpick inserted into muffins comes our clean.

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.

Scoop batter into the prepared muffin pan and bake for 15 minutes, or until toothpick inserted comes out clean.

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.

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

Let the muffins cool in the pan for 5 minutes then move the muffins to a cooling rack until completely cooled.

Divide the batter into a muffin pan filling each muffin until it is level with the top of the pan.

Bake in greased muffin pan for about 18 minutes until golden brown.

Take a heaping tablespoon of dough and press in to the bottom of the muffin pan and repeat until the dough is gone.

When done remove the muffin pan from the oven and let cool until you can handle.

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

The use of two mini muffin pans that fit side - by - side in the oven is essential here, or you'll be baking these muffins until the end of time.

Instead of baking this cornbread in a baking pan you can divide the batter between 10 - 12 muffin cups and bake for about 15 minutes, until a toothpick inserted into the center comes out clean.

Bake in preheated oven at 350 ° F (180 °C) for about 30 minutes or until a toothpick comes out clean (a 9» pan takes a little longer than muffins).

Pour the batter into the lined muffin pans, and bake for around 12 minutes, or until a toothpick inserted comes out clean.

Return the pan to the oven and bake until a toothpick inserted in the center of the muffins comes out clean, 18 to 20 minutes.