Sentences with phrase «muffins out of the pan»

Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on the rack.

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.

-- Take the muffin pan out of the oven and divide the tomato / cheese / basil filling equally among the cups and bake for another 5 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.

Have you ever found yourself angrily staring at a muffin pan, close to tears wondering how in the world you were ever going to get your beautiful muffins out of the muffin cups?

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.

Now that I'm back into the swing of the working year it was time to pull out the baking pans and whip up some delicious muffins to help get me through the mid-morning slump.

They turned out really well, they were one of the mini bundt pans like mini 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.

Take a Bite out of Vitalicious Once in a while I like to have a muffin for breakfast, or a snack but I know if I bake a whole pan, I will eat most of it.

- 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.

It also made more than expected — my muffin pans were overflowing so I pulled out another pan and got 16 muffins instead of 12.

That said, do you think they could be cooked in a 9 × 12 or loaf pans if I ran out of muffin cup liners or was in a hurry?

These egg muffins can be a little tricky to take out of the muffin pan, so be sure to grease it well using cooking spray or oil (I find cooking spray works better).

The only question I have is what is the easiest way to get them out of the muffin pan.

The wafer crust crumbled when I took them out of the muffin pan.

Just take out the peanut butter, add a cup of blueberries, and make in a muffin pan instead of a bread one!

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.

I have a 1/4 cup spoon I used to portion it out and I did less than 1/4 c and needed to use even less — it kinda exploded over the top of one of the muffin pans — I made a double recipe — but it still turned out fine, all were gone by the end of brunch to the oohs and aahs of the guests.

Just pulled my millionth pan of these muffins out of the oven.

When I coat my pans for baked goods, especially mini muffins pans which can be a little finicky, I use a fool - proof tip to help my muffins release right out of the pan so they don't stick without dousing them in oil or butter.

In a greased or lined muffin pan, roll out small balls, gently flatten and place at the bottom of the pan.

My muffin tin is out of commission, though... any idea how this would bake up in a loaf pan instead?

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.

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.

There is a bakery in Mission, KS called Chacko's that makes cinnamon rolls baked in a jumbo muffin pan, then rolls them in cinnamon sugar hot out of the oven.

We use a standard - sized muffin pan when baking this recipe; if you were able to get 18 muffins out of this recipe, it's possible that each muffin well was slightly less full or you used a bit more apples than what was used to develop the recipe.

They are eaten as quickly as I can pop them out of my silicone mini muffin pans!

Take the muffin pan out of the oven and let the muffins cool slightly.

I made lastnight in a mini muffin pan & they turned out great I just cut little holes in them and flattened them out a little so more of a doughnut look, everyone loves them!

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

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

If you don't allow these to cool before taking them out of the muffin pan, they will fall apart.

I've made them both in a traditional muffin pan with liners and in a silicone muffin pan sprayed with cooking spray without liners and found that the cupcakes slip right out of the silicone muffin pan and tend to stick to cupcake liners a bit.

These muffins are quite delicate once they come out of the pan, so be gentle!

While the muffins are still warm, shake them out of the pan on to a cooling rack.

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.

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.

With Odom's Tennessee Pride ® Country Sausage, roasted red peppers, and smoked cheddar cheese, these quiches are substantial... but baked in a muffin pan, it's miniature in stature so everyone gets their own baby quiche... no annoying attempts to cut a slice out of a pie - shaped quiche, because we all know how annoying that can be.

I used ground flaxseed meal instead of wheat germ and they spread out more than I expected, so the mini muffin pan is a must.

It didn't dry out, since the muffin cups kept most of the juices in the meat and not drained in the bottom of a large loaf pan.

Scoop out 1/3 cup of the meat mixture and roll it into a ball, then place it in a cup of a regular muffin pan.

Once vanilla layer has set, take muffin pan out of freezer.

When I coat my pans for baked goods, especially mini muffins pans which can be a little finicky, I use a fool - proof tip to help my muffins release right out of the pan so they don't stick without dousing them in oil or butter.

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.

These muffins are quite delicate once they come out of the pan, so be gentle!

After a few hours in the freezer, they pop right out of the muffin pan and get stored in a gallon size zipper bag, ready for their turn for a quick 2 minute reheat.