Sentences with phrase «muffin sized for»

I made this recipe today as mini muffin sized for my toddler to eat as snacks, minus the bourbon but plus nuts — scrumptious!!

Not exact matches

It kept enforcing the need for us to be part of your morning and make bite - size muffins.

For me, the recipe made 12 good sized (medium - large) muffins and two small mini-loaves.

the first batch i did was like little pancake sized muffins that didn't rise and were very mushy in the centre, even for being in the oven an extra 20 min.

Bake in a preheated 400 degree oven for 15 - 18 minutes for regular - sized muffins and 9 - 13 minutes for the mini muffins.

If you are making regular sized muffins you might need to bake them for 20 - 22 minutes.

With the double batch I made 12 full - sized muffins (baked for 25 minutes) and 4 mini loaves (baked for 35 minutes).

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.

I made 8 regular - sized muffins (baked at 350 F for 19 minutes), and they were truly divine.

The muffin should feel light for its size and when cut in half its interior should be moist and tender with no tunnels.

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

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.

For those who want to know - in regular sized muffin pans, I baked them for about 20 - 22 minutes at 350 and that is when the toothpick came out cleFor those who want to know - in regular sized muffin pans, I baked them for about 20 - 22 minutes at 350 and that is when the toothpick came out clefor about 20 - 22 minutes at 350 and that is when the toothpick came out clean.

Prepare muffin pans (line muffin pans with 24 foil liners, for regular - sized muffins, or spray mini pans with canola spray or line with liners - you can use liners if you'd like, but we usually don't bother when making mini muffins).

Recipe made 18 regular size cupcake / muffins, bake for 30 minutes....

These muffins are huge in size, I have a special giant muffin pan for baking them in and this batter gives you just the right amount for 6 of them.

For standard cupcake size and mini muffin size I set the timer for 10 minutes, turn around then give them a further couple of minutes until doFor standard cupcake size and mini muffin size I set the timer for 10 minutes, turn around then give them a further couple of minutes until dofor 10 minutes, turn around then give them a further couple of minutes until done.

English muffins rings for burger size buns, and whoopee pie pans for slider size buns.

Adjust the baking time for larger size muffins.

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 used a regular size muffins pan and make dinner rolls for the holidays.

- 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

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

It always makes 12 regular size muffins for the kids and 6 large muffins I wrap up individually for my breakfast at work.

The ideal size for morning muffins and after - school cupcakes.

Mini Irish Soda Bread Muffins are the perfect size for popping in your mouth.

If I'm serving these to guests I like to make them in normal sized muffin tins but they can also be made into mini muffins and served as finger food for dessert.

It tasted fine, but as soon as I took out each muffin - sized portion after cooling for 15 minutes, it would collapse.

Used all spelt flour and made 12 regular - sized muffins... baked at 350 for 30 minutes... and... They are YUMBO!!!

My oven probably runs a bit hot because I made 6 regular sized muffins from the batter and baked them for 30 minutes and they were way overdone; 20 minutes probably would've been sufficient.

vinegar 4 large eggs 4 whole wheat English muffins, split 1/2 cup crumbled queso fresco Minced cilantro, for garnish Instructions: In a medium - sized bowl, smash the avocado with the back of a fork.

I made adjustments including cutting way back on the liquid to more like a 2:1:1:1 ratio and found the muffin to be heavy and dense for its size.

The recipe doesn't say but I noticed that Elana's recipe for regular sized blueberry muffins indicates that the coconut flour should be sifted.

All you need to do is grease a regular sized muffin tin, divide the crust between 12 muffin cups, and bake for 10 - 12 minutes.

Blueberries aren't just for muffins you know... Made using the finest ingredients and absolutely no bad stuff, these gourmet gummy candies are gluten - free and made with natural flavours, colours and real fruit juices.Comes in 2 pack sizes: 108g 138g IngredientsFruit gum with 10 % blue...

(This would work for 6 regular sized or 12 mini muffins).

Since we needed something for on - the - go days I made them bite - sized in a mini muffin tin.

Shape rolls into desired shape for cloverleaf rolls divide each roll into 3 ping pong sized balls and place 3 of the balls into a buttered standard sized muffin tin to form a cloverleaf.

They are larger than muffins and are the perfect portion size for breakfast.

I made «regular» sized muffins (large size cups) using this recipe this morning (baked for 20 min for more on the moist side), and they were ridiculously delicious!

I also like the size of these muffins — no need for those monster muffins loaded with fat, too much sugar and extra calories.

I loved the little muffin sized — perfect for portion control.

* For the traditional 8 1/2 - ounce size Jiffy - style corn muffin mix, simply halve all of the dry mix ingredients, and then the wet ingredients, to make 6 muffins.

There are different sizes for muffin pans so make sure to use that size for this recipe.

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

I'm going to make a big batch and freeze it in 1/4 cup sized muffin cups for those nights with no energy.

(Note: cooking time will be shorter for muffins, depending on the size of the muffin tin used.

Finally, bake the muffins 6 minutes at 220 C and switch to 190 C for another 13 minutes (depending on the size of your muffins *).

To ensure an equal size for my muffin tray, I prepared one model, trimmed it until it had a perfect size and weighted it afterwards.

While many use a regular sized muffin pan for the toast cups, if you're using large eggs (50 grams), I find a jumbo muffin pan is best.