Sentences with phrase «of muffin pan»

I love pretty much everything that comes out of a muffin pan, and easy breakfasts for on the go are no exception!

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.

Divide mixture evenly into wells of muffin pan.

Line nine wells of a muffin pan with paper or foil cupcake liners and spray the insides with cooking spray.

Using an ice cream scoop or spoon, divide batter between six wells of a muffin pan, filling each well all the way to the top.

Place 4 dough balls at the bottom of a muffin pan.

Depending on the quality of your muffin pan, you may want to rub some coconut oil around the muffin cups to prevent sticking.

Fill each cup of a muffin pan with different foods, such as cheese cubes, leftover pasta, pickles or olives, cut - up deli meat, crackers or cereal, chopped fruit, sliced vegetables, and dip.

If you would like your tacos to have a little shape, bake tacos on the backside of a muffin pan (see picture above), otherwise lay flat on a baking sheet and cook for ~ 5 - 10 minutes.

Take a heaping tablespoon of dough and press in to the bottom of the muffin pan and repeat until the dough is gone.

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

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

Fill the cups of the muffin pan two - thirds to three - quarters full.

Spray cavities of muffin pan with cooking spray.

Generously grease and flour insides of a muffin pan or line with paper liners.

Place about a tablespoon of dough into the bottom of each muffin pan.

I have gotten several questions lately asking what type of muffin pan I use since theirs has 12 cups or assuming I use a jumbo pan, etc..

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

What kind of muffin pan did you use?

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

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).

Spoon evenly into each cup of muffin pan, about half to 3/4 full.

> Spray cooking spray on the top of the muffin pan as well as inside the muffin cups - so muffins don't stick to the top w...

I remembered a picture I saw floating around the internet where someone had baked tortilla shells on the back of a muffin pan to make taco shells.

I even tried the cookie sheet instead of the muffin pan and cooked them for almost 20 minutes..

Baker's tip for baking partially filled muffin pans: If your batter doesn't fully fill all of the spots of the muffin pan, pour a little bit of water into each empty cup (not too high or it will be tricky to remove from the hot oven — 1/3 full or so).

You can also use the buns for sandwiches throughout the week (just bake them in a loaf pan, instead of a muffin pan).

Place 4 dough balls at the bottom of a muffin pan.

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.

Line 20 wells of a couple of muffin pans with papers; grease the papers.

I'm just wondering because I used to try to make some delicious honey - yogurt - cornmeal muffins, and every single time they failed to rise and flowed over the edges of the muffin pans.

Not exact matches

Buttery little bundles of dough are tucked into muffin pans and bake up into a tender roll, reminiscent of a French croissant in taste but with the velvety crumb of a traditional rich, white bread roll.

Now, about these cookies... you could also make a sugar cookie dough and put it in the mini muffin pans and use one of the seasonal flavored kisses.

:) A couple of years ago I bought two of these Chicago Metallic commercial muffin pans and I love them (along with the rest of my Chicago Metallic bakeware).

Silicone microwavable bowls — the same material used in colorful bakeware / cooking utensils (spatulas, muffin liners, cake pans, etc) is now available in the form of microwavable popcorn bowls (with 100 % silicone lids).

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.

Quick Question: Do you think I could bake this in cupcake pans to make sort of muffin by adjusting the cooking time?

-- 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.

Instead of scooping the dough into a muffin pan, scoop it into a greased donut pan.

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.

Fill any unused cups halfway with water to prevent over browning of the muffins or warping of the pan.

I only have one standard loaf pan so I made one loaf and a tray of muffins.

This recipe works well divided into 9 muffins, which I like, so that I can bake it in my microwave sized countertop oven (I overlap a pair of 2 × 3 muffin pans to make a 3 × 3) and not heat up the kitchen as much as the regular, big, under - the - stove one would.

If you make these into muffins in a non-stick pan, then you won't have all of that pesky one - handed slicing and wrapping of the loaf to do.

I just scooped a heaping tablespoon of the crust mixture into a muffin pan and flattened.

They fit my standard - size muffin pans perfectly and I don't have to use non-stick spray like I do on my regular liners and make a mess of the pan.

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?

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.

The regular size muffin pans have 6 - or 12 - cup - shaped depressions with each cup about 3 inches (7.5 cm) in diameter and holds about 1/2 cup or 4 ounces of batter.

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