Sentences with phrase «than a muffin pan»

* If the batter is too thick, add an additional tablespoon of water ** Donut pans are different than muffin pans in that you can fill donut pans a little more.

Is a mini cheesecake pan different than a muffin pan in terms of dimensions of «opening» size?

Not exact matches

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!

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.

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

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.

Bake them until done in a muffin tin; they will bake faster than in a pan, so keep an eye on them.

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.

It also made more than expected — my muffin pans were overflowing so I pulled out another pan and got 16 muffins instead of 12.

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

I would recommend sticking to muffin form but you are more than welcome to try pouring it in a loaf pan to see how it turns out!

Made them into muffins instead (since I know your use a much smaller bread pan than what I currently have, so the bread comes out very low).

If you're really set on using them and you have more than one muffin pan, you can divide the batter further and make a few extra muffins so you don't overfill each cup.

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.

We use a standard - sized muffin pan when baking this recipe; if you were able to get 18 muffins out of this recipe, it's possible that each muffin well was slightly less full or you used a bit more apples than what was used to develop the recipe.

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

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.

Plus, it's fast to whip up, especially if you have more than one mini muffin pan!

Bake in preheated oven at 350 ° F (180 °C) for about 30 minutes or until a toothpick comes out clean (a 9» pan takes a little longer than muffins).

I poured half the mixture into the muffin pans, then dolloped a little less than one teaspoon of smooth peanut butter in the centre of each, filling in the rest of the batter atop.

I used my adorable -LCB- huge -RCB- sunflower cake pan but there was so much batter (and it was NOT thick, more pourable than spoonable) that I ended up making 6 small fluted muffins as well.

I used ground flaxseed meal instead of wheat germ and they spread out more than I expected, so the mini muffin pan is a must.

For best results, I find that 20 minutes for the 12 - cup pan works best, and no more than 25 minutes for the 6 - cup muffin pan.

Baked them in a muffin pan and although they are more «muffin'than «bun'they are DELICIOUS!!

The Anitiz silicone muffin pan is flexible, so cupcakes and muffins pop right out, are more durable than metal pans, and are easy to clean.

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

The batter blends right up into a 4 - cup measuring cup to pour right into your muffin pan, and can be blended up ready to go in less than 10 minutes!