Using moistened hands, press rice mixture evenly along bottom and
sides of muffin cups (about 21/2 tablespoons rice per cup).
Put the cups in the freezer to harden quickly once you have coated the bottom and
sides of the muffin cups.
Using your fingers, press mixture into bottom and
sides of muffin cups to form tart shells.
Press into the bottom and up
sides of the muffin cup.
When the bacon is ready, push each piece up against
the sides of the muffin cup as best you can (it will be slightly curled).
Evenly divide, about 1 tablespoon each, and press onto the bottom and
side of muffin cups.
When the bacon is ready, push each piece up against
the sides of the muffin cup as best you can (it will be slightly curled) and pour egg mixture into each cup until it's halfway full.
Using a piece of parchment paper (to prevent mixture from sticking to hands), press oat mixture into bottom and up
sides of each muffin cup.
When the bacon is ready, push each piece up against
the sides of the muffin cup as best you can (it will be slightly curled).
Not exact matches
Grab sections
of the dough and press into the prepared
muffin pan, working up the
sides of the
cups.
Once melted drizzle about a teaspoon or so
of melted chocolate into mini
muffin cups then carefully and slowly rotate the
cups to line the
sides with the melted chocolate but not all the way to the top.
Bake until the cakes just begin to pull away from the
sides of the pan and spring back when lightly touched, 22 to 25 minutes for a 12 -
cup Bundt or
muffin pan or 28 to 30 minutes for a 6 -
cup Bundt pan.
For easy removal from
muffin cups, slide a butter knife along the
side of the
cup.
The silicone
muffin cups worked really well as long as the cupcake bites were refrigerated, and one was patient enough to peel the
sides away from the chocolate
cup before popping the cupcake bite out
of it.
I served these
muffins with a
cup of my Autumn Harvest Chili (recipe here) and a
side of organic red grapes.
Let
muffins cool for about 10 minutes and then run a knife around the
sides of the
muffin to remove from
muffin cups.
For each dessert
cup, place round edge
of one tortilla wedge in the bottom
of a
muffin cup, shaping
sides to fit
cup.
Preheat oven to 400 degrees F. Spray both
sides of the tortillas with cooking spray and press into large
muffin tins or custard
cups.
Then take a small lump
of the dough, put it into a
muffin cup and shape it along the bottom and a little up the
sides with your finger or thumb.
Place 4 pieces
of dough
side - by -
side in each
muffin cup.
At lunchtime, lift the
muffin cup (s) out, heat the main portion
of the meal, and then put the
sides back in the tray.
Pour about 1 Tablespoon
of the melted chocolate into the bottom
of 12
muffin cups (silicon work best) and rotate the
muffin cup to coat the
sides (I haven't tried paper liners, but they might stick!).
melted chocolate into a
muffin cup, spread with a small brush or the back
of a spoon so chocolate covers bottom and most
of the
sides.
Let
muffins cool for about 10 minutes and then run a knife around the
sides of the
muffin to remove from
muffin cups.
Brush each
side of the wonton wrappers with oil, lightly season with salt then press the wrappers into the
cups of a mini
muffin / cupcake pan.
If you don't want the candy «
cup» look, with the ridges on the
sides, then you can remove the candies from the
muffin cups just before covering with chocolate and set on a flat piece
of parchment paper to firm up.
I tiptoe downstairs through the blackness, enjoy a banana
muffin with a
cup of Earl Grey tea, then step outside into the still - dark morning and drive to the other
side of town for yoga.