Sentences with phrase «of muffin cups like»

Not exact matches

When I was in college I used to eat a lemon poppy seed muffin as big as my head along with a cup of Earl Grey every morning for breakfast like a champ.

For items that are going to be in the oven longer than cookies, like muffins or cakes, I also add a little moisture (maybe an extra 2 Tbsp per cup), to counteract the drying effect of the extra time things have to spend in the oven to finish cooking at high altitude (lower boiling point, and all that).

Your muffin cups sound like the perfect breakfast, any time of the day!

I tried making them today... and I must have done something wrong because even though the flavor was great, but they were TOO moist and couldn't come out of the rubber muffin tray I used and the one that I put in a muffin cup to bake inflated and then sank in the middle like a big hole.

I think next time I will just spray my muffin tin with cooking spray and see how it works, but I am thinking that if I made these to bring to work, etc., people might like the idea of the paper cups.

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.

If you like a sweeter muffin, add another 1/4 cup of sugar to the recipe, otherwise stick with the low sugar recipe as it's written.

I spray muffin tins with nonstick cooking spray, and measure 1/2 cup servings of things like the cauliflower puree and spaghetti squash into each of the cups.

-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!

(Or, for neat and tidy cookies with perfect edges, like the ones in our photo, portion same amount of dough into the cups of a mini muffin pan coated with nonstick vegetable oil spray.)

I like to use squares of good natural parchment paper rather than cupcake cases for muffins (but if I do use cups I like these ones for being unbleached and eco friendly!).

* You can not let Coconut flour sit long, as soon as you mix this batter, ensure you put it right into the oven * If you want chocolate muffins, you can add between 1/4 - 1/2 cup of cocoa powder to your taste liking * You can store these in an airtight container for 3 days * You can substitute the butter with Coconut Oil but I haven't tested it and 8 tablespoons would probably be too oily.

It may seem like a lot of almond pulp — one packed cup of pulp goes into these muffins, which came from one cup of almonds we used to make the almond milk — but consider how often you've added a cup of chopped nuts to a muffin recipe.

Drain the green chiles and cut up if you're using the whole chiles like I did, then put a generous pinch of low - fat cheese blend and a little green onion (optional) in each muffin cup.

It looks like the perfect spot to enjoy a cup of coffee and a chocolate - chip pumpkin muffin.