Sentences with phrase «muffins out of the batter»

Also, I made gluten free strawberry muffins out of the batter in lieu of a cake....

Not exact matches

Shredded zucchini can bump up the benefits of chocolate - based muffins; just make sure to squeeze the excess water out of the zucchini before folding into the batter.

The batter came out very stiff though so it was kind of hard to spread it amongst the 12 muffin cups.

Divide batter between prepared muffin cups and sprinkle about 1/2 teaspoon chocolate chips in the very center of each muffin (chips will spread out as the muffins bake and rise).

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

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

It makes the muffin batter so smooth and so moist when they come out of the oven.

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.

- 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

After doubling, I took out enough of the batter to make 6 rolls in a muffin top pan.

my friends made me make these, but i made a layer cake out of it instead because i'm lazy and don't own muffin tins - two 9 ″ round cake pans greased and with parchment in the bottom, each with a graham cracker crust and half the cake batter, sandwiched around a disc of ice cream that had been frozen hard in one of the same cake pans.

So I took a big leap of faith and decided to make muffins out of pancake batter.

Portion out about 1/4 cup of batter into each muffin cup.

I had a bag of frozen mixed berries in the freezer, which were screaming out to be used in a muffin batter, raspberries, blueberries, and blackberries.

Just be sure to fill the batter to the brim of your cupcake liner — I filled them 3 / 4th of the way and they rose just up to the rim — personally, I like muffin - tops that peek out of the liner threshold.

Divide the batter evenly in the tin and bake for 16 - 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

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).

Divide the batter among the muffin cups and bake in the oven for 20 - 25 minutes or until the blade of a sharp knife inserted in the middle of the muffins comes out almost dry.

After pouring out the batter in the wells of a muffin tin, rinse out the blender, then add some soapy water and let it run for a few seconds.

Scoop out the batter to fill your muffin wells 3/4 of the way.

Evenly fill the muffin cups with the batter and bake for about 18 - 20 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean.

UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2 cup of liquid like coconut milk, nut milk, or bone broth the batter blends smoother and the final muffins come out of the oven with a moist inside and toasted outside.

More of a thin batter will run out of the muffin wells and give you weird muffins.

1) Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing sugar

I got about 16 portions out of the batter which was great, but I made the mistake of using paper muffin liners and they completely stuck to the paper.

Divide the batter evenly between the cups of the muffin tin and bake for about 20 minutes or until golden and a toothpick inserted in the center of one of the muffins comes out clean.

Evenly distribute batter among the cups of the muffin pan, and smooth out the surfaces.

Fill each muffin tin 3/4 the way full or until all the batter is used up and bake for 27 minutes OR until a toothpick inserted into the middle of a muffin comes out clean.

But the basic batter in these muffins is so perfectly balanced on its own that you can leave out the compote, sprinkle the tops of the muffins with a bit of extra sugar and they'll still be delicious.

Bake for about 20 minutes, or until a toothpick inserted in the center of the cupcake comes out with no batter on it and the muffins are golden.

I had the same issue... the batter was so runny, I had to use muffin tin cups... I followed the recipe, and also live at about 5,000 ft... anyone out there w / an idea of why they were so soupy??

Of course I'm usually squishing the banana out into a muffin batter when I'm ready to use it!

fill the muffin cups to the top with the batter and bake the muffins in the oven for 18 - 20 minutes, until a toothpick inserted into the center of one muffin comes out clean.

i love these but the cheese seams to disappear when its mixed into the batter so next time i'm going to leave it out of the batter and after the muffin cups are filled shove a nice cube of cheese right in the center to make a cheesy filling!

Bake for 15 - 18 minutes, until a toothpick inserted into the center of the muffins comes out without raw batter on it.

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.

I then baked it up as marbled muffins: 1/4 cup (it worked out to be 9 light batter and 3 dark batter) and then a small spoonful of contrasting batter swirled through.

Add a heaping 1/4 cup of batter to each muffin liner, then bake at 350 ˚F for 16 - 18 minutes or until a toothpick comes out clean.

Scoop out approximately two tbsp of batter for each muffin case, and bake in the oven for 25 minutes or until a toothpick comes out clean.

Pour 1/4 cupfuls of batter into lined tins and bake for 25 - 30 minutes, or until the muffins spring back lightly when touched and a toothpick inserted in the center of one comes out clean.

Scoop the batter into the prepared liners, I use 2 scoops of a medium cookie scoop so 3 tablespoons go in there, then top each muffin with about a tablespoon of streusel and bake in the preheated oven for 20 - 25 minutes, until a toothpick inserted comes out clean.

I love that I don't have to clean my muffin tin after (aside from a little cooked batter on the top), and the muffins slide right out of these baking liners!

I added a teensy bit more yogurt and made them in larger muffin tins (so i only got a dozen out of the batter).

Bake for 18 - 22 minutes, or until a toothpick or fork stuck into the middle of a muffin comes out clean (with no wet batter).

Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.

Divide the batter evenly between the cups of the muffin tin and bake for about 20 minutes or until golden and a toothpick inserted in the center of one of the muffins comes out clean.

Fill each muffin tin 3/4 the way full or until all the batter is used up and bake for 27 minutes OR until a toothpick inserted into the middle of a muffin comes out clean.

Evenly divide the batter between the 12 muffin cups, then bake for about 20 - 23 minutes or until a toothpick inserted in the center of a muffin comes out clean.

The full recipe makes a ton of batter, so I used some to make mini muffins and they came out perfectly!

When you fill the muffin cups, use a tablespoon of batter on bottom, then add the cream cheese filling by tablespoons or until you have used all filling spread out over all muffins.