Sentences with phrase «muffin top baking»

Spray muffins tins (or muffin top baking sheet) with cooking spray.

I've had the muffin top baking sheet for a while, but this was the first time I'd actually made muffin tops with it.

I highly suggest getting a muffin top baking pan!

Not exact matches

But they bake up into tender, deeply chocolaty muffins, with broad, puffy mushroom caps and chunks of semi-sweet chocolate sticking out of them and feature somewhat crackly tops.

Hey Ella, I baked these amazing muffins over the weekend and I'm surprised there are still any left, they're so nice I wanted to eat them all in one I read the comments beforehand and to fix the «burnt top / raw inside» issue I squeezed all of the moisture out of the zucchini before adding it to the mix and I also cooked it at gas mark 4 (180C) for the same amount of time listed in your recipe.

I added a drizzle of maple to the remaining unsweetened apple sauce (that went into the center) and also brushed a bit of maple on the top of the muffins in the last 5 mins of baking — so wonderful!

Actually the muffins arose during baking so I put them out of the oven but their top fell down when cooling.

Line a 12 - cup muffin tin with paper muffin cups, add the muffin batter and some cream cheese, top with the candied pumpkins seeds, and then bake.

I love anything mini, so we made mini muffins and studded the top with a few chocolate chips before baking.

Top each unbaked muffin with a spoonful of crumb topping and bake the muffins at 350 degrees for about 23 - 25 minutes or until the muffins are golden brown and a toothpick inserted into one of the muffins comes out clean.

-LSB-...] muffin (just and egg, ground flax, and baking powder microwaved) has been a decent substitute to my English muffin love, especially when topped with another egg, swiss cheese, and some veggies, plus mustard because -LSB-...]

Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

I love putting sugar on tops of cookies, or brown sugar on top of muffins before baking.

write made blueberry cheesecake macarons Julie from Dinner with Julie made Meyer lemon scones Heather from The Tasty Gardener made Cream Puffs with Caramel Cream and Chocolate Pretzel Top Isabelle from Crumb: A Food Blog made Blackberry Meringue Bars Jennifer from Seasons and Suppers made Baby Blueberry Beignets Christina from Strawberries For Supper made Chocolate Madeleines Aimée from Simple Bites made Roasted Turnip Hummus Jenny from The Brunette Baker made Wild Blueberry Buttermilk Muffins Liliana from My Cookbook Addiction made mini-cupcakes Carole from The Yum Yum Factor made Beet and Blue Cheese Canapes Charmian from The Messy Baker made Piglet Muffins Amy from Family Feedbag made Marmalade Poke Cake Brittany from My Daily Randomness made Caramel + Pumpkin Parfait Meg from Sweet Twist of Blogging made Carrot Apple Loaf Louisa from Living Lou made Maple Walnut Cookies Libby from Libby Roach Photography made Butter Baked Good's Peanut Butter Sandwich cookie Robyn from Planet Byn made Milk & Cookies Shooters

Unlike many gluten - free baked goods, these muffins are moist and the crumble topping makes the muffins sticky (in a good way).

My completely made up statistic that 99.5 percent of people would rather eat the top of the muffin exclusively, rather than what a friend of mine calls «the stump,» is the reason an entire pan has been created to let you accomplish such baked good sorcery.

Bake 20 to 25 minutes or until muffin tops are lightly browned and spring back when touched lightly in center.

Baklava muffins from here Filling: scant 1/2 cup (50g) chopped walnuts 1/3 cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC /muffins from here Filling: scant 1/2 cup (50g) chopped walnuts 1/3 cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC /Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF.

almond, almond milk, banana bread, bread, brown sugar, cake, carrot, carrot cake, cheese, chickpea, chickpea flour, cinnamon, coconut, coconut oil, cream, cream cheese, egg, fat, banana, milk, nutmeg, oats, pineapple, raisins, salt, walnuts, oil, mashed, carrots, flour, whole wheat flour, sugar, almond flour, baking soda, vanilla, coconut flakes, pecans, baking, muffins, pastry, soda, wheat, ingredients, flakes, topping, applesauce, frosting, cooking spray, flax

Bake for 20 to 25 minutes or until muffins begin to turn brown on top.

Spoon batter into greased muffin tins and bake for 20 minutes (or until the tops are golden and a toothpick inserted in the center comes out clean).

Bake 17 - 20 minutes (toothpick should come out clean when inserted into top of muffin).

Gently spoon on the top of the unbaked muffins, bake as directed.

Starbucks makes sure its tasty baked goods are fresh by contracting with local bakeries to produce cakes and scones and muffins from the coffee chain's top secret specs.

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

Bake for 15 - 20 minutes, until the tops are golden and the muffins spring back when pressed.

They are topped with a simple buttery oatmeal streusel topping sprinkled over the tops before baking, which not only tastes incredible, but gives these Fig Buttermilk Muffins that pretty, bakery look.

And in an act of meta - baking, I may have chopped some of them up to put on top of oatmeal muffins.

I took the muffins out after 20 minutes and they were baked dry and dark brown on top.

Bake muffins for 20 - 30 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Bake for 25 - 40 minutes (larger muffins on the long side), or until golden - topped, and a tester / toothpick comes out just clean.

I highly recommend just spraying your muffin tins with coconut oil or baking spray and filling each well 3/4 of the way to the top.

Miriam, I had more filling to crust: «I did have a little more filling than would fill the 12 muffin cups, so I baked the remaining filling in a ramekin and topped with a few pastry leaves».

Bake the meatloaf muffins in the preheated oven for 30 - 35 minutes, or until muffins are golden brown on top and cooked through.

Bake for 20 - 22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the centre comes out clean.

Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top.

Bake the muffins until they are just about gold on top, about 17 - 19 minutes.

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I also sprinkled some brown sugar and cinnamon sugar on top before baking them so they would have that slight crunch on top that muffins often do.

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

Be sure to sprinkle plenty on top of the muffins before baking.

Pour into 16 muffin cups (will have extra after 12 cups are filled) and bake 20 minutes or until the tops begin to brown and a toothpick inserted comes out clean.

I guess I like my corn muffins on the sweeter side, because it occurred to me that they would be super good with sugar sprinkled on top before baking.

These tender blueberry muffins are flavored with meyer lemon zest and topped with a crunchy struesel crumb, for the perfect baked treat!

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Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking.

Bake for 15 - 20 minutes until muffins hold together and are browning on the top.

I have served with scones, used as filling and also baked in lemon cupcakes, mixed into lemon buttercream icing swirled with raspberry puree buttercream icing, mini lemon tarts in phyllo dough shells, and mixed into crumbled blueberry muffins and streusel topping in tall shot glasses as dessert tasters.

Once muffins are topped with streusel, bake for 18 - 22 minutes (or until a toothpick comes out clean) in a 400 degree oven.

Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes.