Sentences with phrase «muffin tins about»

Pour the muffin mixture into the muffin tins about 3/4 of the way full.

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.

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.

Scoop some batter in each muffin tin about half way full.

Spray a muffin tin with non-stick spray and pour each muffin tin about 3/4 of the way full.

Didn't have loaf pan so used a muffin tin about 8 muffins 20 min.

Fill the wells of the donut pan or muffin tin about 2/3 of the way full.

Fill each muffin tin about 3/4 of the way full with the batter.

Not exact matches

Place each cup into a muffin tin and fill with about 1 tbsp of the cheesecake filling and top with 1 tsp Lemon Blueberry spread.

Evenly divide the batter among the 12 muffin tins and bake for about 20 - 25 minutes until a toothpick inserted into the middle comes out clean.

Let the muffins cool in their tins for about 5 minutes before removing them to a wire rack to cool completely.

To reduce oven time and for portioning, I filled 9 muffin tins and baked for about 22 mins.

Spoon about 2 tablespoons of batter into the prepared muffin tins.

Put liners in your muffin tins and fill them up about 3/4 of the way with the batter.

Even distribute batter among muffin tins, filling about 3/4 of the way full.

Spoon the mixture into the miniature muffin tins — filling about 3/4 of the way — and bake for 12 - 15 minutes.

Equally divide the mixture between the holes in your mini loaf tin or muffin tin, filling them to about three quarters full.

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.

My favorite thing about muffin tin recipes is that you can cook once and then refrigerate or freeze the leftovers for later meals.

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.

Line a muffin tin with cupcake liners and pour batter into muffin holders, about 3/4 full.

- 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

Let cool in muffin tin on wire rack until they are set and cool, you can even set the tin in the fridge for 15 minutes or so after they have cooled about 10 minutes.

Spoon about one tablespoon of the mixture into each muffin tin cavity.

When the oven is ready, pour the batter into the muffin tin so that each of the 12 cups is about halfway full.

Measure about 1/4 cup of batter into each muffin tin.

Allow muffins to cool in the muffin tin for about 2 - 3 minutes.

I made these in a 9 × 13 pan, rather than the muffin tin (was just making them for myself, so I wasn't concerned about presentation), and baked it for about 30 minutes.

Spooned into ramekins or muffin tins and into the oven for about 20 minutes.

I keep hearing about muffin tin make ahead breakfast but I haven't found anything that jumps out at me.

Portion about 1/4 cup of the meat mixture into each aluminum muffin tin.

I used just yellow cake mix, boiled about 2 medium sized sweet potatoes until tender, mashed them, mix this together, added walnuts, and put into sprayed muffin tins.

That muffin tin that everyone is going on about looks just like the one I inherited from my grandmother.

Don't overfill your muffin tins: Use a large spoon or ice cream scoop to fill muffin cups about three - fourths full.

Press the rings into the cups of the muffin tins so that the dough goes up about half way.

Spoon batter into a well greased muffin tin and bake for about 30 minutes.

Spoon the batter evenly into the muffin tin, filling each about 2/3 full.

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).

To prepare your muffin pans — I cut pieces of cellophane into squares (or there about) and lined each muffin tin with them.

Thanks for the tip about using muffin tins, because I can't really justify the space for a whoopie pie tin... yet!

I baked the muffins in 180 degrees Celsius for about 18 minutes, and after a few minutes removed them from the muffin tin to cool down.

Divide between 12 standard cupcake liners placed in a standard muffin tin and bake at 350 degrees for about 20 minutes or until a toothpick comes out clean.

Spoon batter evenly into 12 muffin tins, each about 2/3 full, and bake for 20 to 25 minutes or until a toothpick inserted comes out clean

Pour mixture into well - greased muffin tins, and bake for about 25 minutes or until cooked through when tested with a skewer.

Scoop into the muffin tin till each is about 3/4 full.

Bake until muffins are lightly browned or until a toothpick comes out clean, about 22 - 24 minutes, rotating the muffin tin halfway through baking.

Pour batter into muffin tins and bake about 20 minutes.

Then I folded in the cherry halves, and poured the batter in the 12 cups of my muffin tin, filling them about 3/4 full.

After letting the muffins cool in the tin for about 5 minutes, I turned the tin upside down and let them fall out, no sticking whatsoever:

Evenly distribute batter among muffin tins, filling about 3/4 of the way full.