Sentences with phrase «standard muffin cups»

Line 12 standard muffin cups with muffin liners or squares of parchment paper.

Fill 8 to 10 standard muffin cups with paper liners or coat with vegetable cooking spray.

Lightly brush 6 standard muffin cups with butter.

Preheat the oven to 350 F (175 C) and line 9 standard muffin cups with paper liners or lightly grease and flour your pan.

Lightly grease 12 to 14 standard muffin cups.

And while he does it in cast iron molds on the grill, I did it in the oven with standard muffin cups and tins.

Not exact matches

(If you don't have miniature muffin tins, you can always use a standard 12 - cup muffin tin, make half the amount, and bake for a few minutes longer.)

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.

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.

Line standard - sized muffin pan (cups have 1 / 2 - cup capacity) with baking - cup liners.

Get out a standard 12 - cup muffin pan and a 3 - or 3 1/4 - inch round biscuit cutter and set them aside.

Spray 12 standard size muffin cups with nonstick cooking spray.

Meanwhile, brush a standard 12 - cup muffin pan with oil; dust with flour, tapping out excess.

FYI, I'm making the recipe now and I have much more batter than «8 cups of a standard sized muffin tin»... I'm topping them off, high, but I still have whole scoop leftover, after filling 12 cups (2.5 inch diameter).

Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper liners.

Banana Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with paper.

Berry Brownie Fro - Yo Cups Servings: 8 - 10 standard cupcake size Ingredients: 2 cups vanilla yogurt (or your favorite flavor) 1/2 cup fresh blueberries 1/2 cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option Directions: In a large mixing bowl, combine yogurt and fruit.

Butter a standard 12 - cup muffin pan or line with paper liners.

Preheat oven to 375ºF and grease a standard 12 - cup muffin tin with cooking spray, wiping off any excess on the top of the tin.

If making cupcakes, grease or line the wells of a standard 12 - cup muffin tin and set it aside.

Preheat your oven to 350 degrees F. Grease the wells of a standard twelve cup muffin tin and set it aside.

Butter and flour a 12 - cup standard muffin pan.

Line two standard muffin tins with aluminium foil muffin cups or spray baking pan with cooking spray.

Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

Butter and flour 16 muffin cups in 2 standard - size muffin pans.

Standard muffin pans come in 6 - or 12 - cup size; if baking 6 items in a 12 - cup pan, leave empty space in between.

Lightly grease the cups of a standard sized muffin / cupcake pan.

Lightly mist 12 cups in a standard muffin / cupcake tin with cooking spray and set aside.

Spray four cups in a standard muffin tin with non-stick cooking spray.

Line a standard muffin tin with paper liners and scoop a scant 1/2 cup of the batter into each muffin cup (the batter should reach almost to the top of each cup.)

Line 20 standard (1 / 3 - cup) muffin cups with paper liners.

Line a twelve - cup standard muffin pan with paper liners / muffin cases.

Grease or line a standard 12 - cup muffin tin, and set it aside.

One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12 - cup) muffin tin with paper or foil liners.

(Baking times may vary while changing the sizes) Since most standard muffin tins have 6 or 12 muffin cups, if you plan on making the larger muffins and you only have a 6 cup muffin pan, I recommend adding 1 to 2 tablespoons of water to the empty cups.

Bakeware needed: 8 jumbo muffin / cupcake cups (two pans each holding six individual muffin cups), each cup measuring 4 inches in diameter, 1 3/4 inches deep, with a capacity of about 1 1/8 cups (hs note: I used standard muffin pans.

Line a standard 12 - cup muffin pan with paper liners.

Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking cups (< — my preferred choice).

Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.

* To make in a standard 12 - cup muffin tin, follow the same directions, but add about 1 1/2 teaspoons optional toppings to each and bake for closer to 14 minutes.

In a standard muffin tin, line 12 muffin cups (or spray with cooking spray) and set aside.

Line 8 standard (1/3 - cup) muffin cups with paper liners.

Line two standard 12 - cup muffin tins with cupcake liners.

Lightly coat cups of a standard 12 - cup muffin pan with nonstick spray.

Didn't have a second standard 12 - cup muffin tin so I used a mini-muffin tin and filled it up completely with the remaining batter.

Place 3 pieces per cup of a standard muffin pan.

Lightly grease a 12 - cup standard muffin tin or line with paper liners.

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.

Heat the oven to 400 degrees F. Line 9 standard - size muffin cups with paper liners.

Ingredients needed: 1/2 cup coconut oil, melted 6 eggs, beaten 1 teaspoon vanilla 1/2 cup canned organic pumpkin puree 1/4 cup honey 1/2 cup coconut flour 1/2 teaspoon baking powder 1 & 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg pinch sea salt Instructions for prep: Preheat your oven to 400 degrees F. Grease a standard muffin tray Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey.