Sentences with phrase «rather than muffins»

I was on the verge of reworking the recipe to be made as pancakes rather than muffins, when Deb from Smitten Kitchen posted a recipe for coconut muffins, which she baked in little squares of parchment pushed into muffin cups.

I actually made a cake out of it rather than muffins which worked just fine - just took a bit longer to bake in the oven.

Editor's note: Check out a more recent updated post with tutorial video Vegan Gluten - Free Blueberry Muffins I named these healthy goodies muffin breads rather than muffins because they are only subtly sweet.

I would also recommend using a muffin tray rather than muffin cases next time.

I made these in a 9 × 13 pan, rather than the muffin tin (was just making them for myself, so I wasn't concerned about presentation), and baked it for about 30 minutes.

I used cup cake, rather than muffin cases, and filled 12 nicely.

Not exact matches

Like regular raspberries, black raspberries are also a great source of antioxidants, so you're doing your body a favor by having these muffins rather than working against you.

The result is a muffin that's actually good for you, rather than one that will make you fat or slow your digestion down.

I felt like I was working with slightly dry muffin batter rather than dough!

If you form these into balls and bake them on a baking sheet rather than in a muffin pan, they spread out nicely and become soft, fluffy hamburger buns that are perfect for your next tailgate party!

I made this gluten free and as muffins rather than bread.

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.

I ended up with much more than 12 muffins, put the additional batter in an ungreased loaf pan and cooked it a bit longer, it came our rather easily also.

That's why I often find myself testing recipes over a long period of time in a less formal way (i.e. these muffins took 3 months for 3 tries) rather than spending a day doing intense recipe development.

Do you happen to know the nutrition facts for these muffins based on using honey rather than maple syrup?

If they were muffin - like, rather than chewy, then there was either a bit too much flour in the cookie dough, or they were baked too long.

The process is just like making cinnamon rolls except rather than baking them side by side these are baked in a muffin pan for stand - alone mini babka cakes.

Also, rather than mixing the eggs with the sausage / vegie mixture, it is way easier to put divide the veg / sausage mixture into the muffin pans first, then ladle the eggs over.

I also brushed the muffin tin (a non-stick one) with butter rather than use muffin cups or liners.

I would rather shoot the sh*t and eat muffins rather than watch the muffins and talk about them (my belly doesn't like that)

So for added nutrition, I rather nervously thought I'd create a muffin recipe using wholemeal spelt and oats, some of the pumpkin butter I made back along, Rapadura rather than sugar and of course, chia seeds.

So rather than do a four layer cake, I decided to bake one two - layered, 20 cm cake and 12 cupcakes using a muffin tin.

Oh and spraying the muffin tin, rather than using papers, made a delicious toasty crust on all sides.

Rather than having 130 calorie muffins, I chose to make them as mini-muffins making them 65 calories or less each depending on the yield.

EDITED TO ADD: Alternatively, to lessen the appearance of quinoa in these muffins, blend all the ingredients in a higher powered blender or food processor rather than mixing it all in a bowl.

I prefer stuffin muffins rather than baking a whole pan for both cuteness and crustiness factor, but you can make it either way.

Question - I made these tonight, and they were good, but more dry like a biscuit, rather than moist like a muffin.

Rather than being disappointed by my first attempt at a sourdough starter, the tasty, toasted English muffins slathered with butter renewed my resolve.

Made this today as both a mini-muffin and a regular sized muffin / cupcake rather than a cake.

The sour cream adds a bit of an odd tang to them, and despite the large amount of cocoa powder the muffin itself is bland rather than chocolate - y.

The search for the perfect double chocolate muffin continues, but if what you're after is presentation rather than taste these are a fine choice.

The idea behind this is that you don't want the top surface to be very «slippery» and cause the muffins to spread too much on top rather than dome.

These muffins get their sweetness from turbinado sugar, a raw sugar that has been steam - cleaned rather than refined and granulated.

The Cranberry orange muffin at Starbucks was my inspiration but rather than make muffins, I wanted to make a loaf.

I only made two little changes to her recipe: I used a mix of finely ground oatmeal and white spelt flour for the batter and baked them in little muffin tins for easier serving rather than in one large baking tin.

Mine turned out very tasty but more like muffin textured rather than cookie textured, a «cuffin» haha.

I was shooting for muffin rather than cupcake so only used 3 / 4c sugar, double vanilla, plus 1/2 cup walnuts in the batter.

This breakfast bake will make a believer (read: an oatmeal lover) out of even the biggest critic... mostly because it has the fluffy and moist texture of a cake / muffin rather than the gloopy and wet (mmmm) texture that's usually associated with oatmeal...

These muffins are savoury rather than sweet.

For maximal nook - and - crannny - ness, split the muffins with a fork rather than a knife.

I also usually make these as muffins rather than in a pan.

Muffins with cut (rather than flattened) sides will rise more evenly.

This ensures super soft, moist muffins rather than dry ones because yeah no one likes a dry muffin — so make sure you don't skip this step and just end up mixing the wheat bran in with the rest of the flours.

For more of a mocha muffin rather than a cupcake, just omit the frosting and enjoy with your morning coffee.

If you want some healthier variations, try subbing in whole wheat pasta or Annie's Mac & Cheese (rather than Kraft) and add some fresh spinach and Fontina to the mixture before you place it into the muffin pans.

You can still use pumpkin if you prefer rather than the oil although I did not like the texture of the muffins.

I much rather eat muffins than drink green beer.

Rather than get into a history lesson right now, let's move on to these gluten - free berry muffins made with coconut flour.

Plus, who wouldn't rather eat 5 mini muffins than 2 big muffins?

So after a beautiful batch of what I'd like to call pumpkin biscuits, rather than cookies, it dawned on me that this batter was destined for muffins.