Sentences with phrase «than muffins made»

Another benefit: we've worked hard to ensure that muffins made from our mix will stay fresher longer than muffins made from other mixes.

Not exact matches

After making the pizza, extra flaky biscuits, english muffins, baguettes and many more (which all taste as good or better than their glutenous counterpart) he thinks I hung the moon.

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

It's made from a muffin mix which contains less sugar than a cake mix.

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.

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.

Make sure you bake these Flourless Double Chocolate Zucchini Muffins for a bit longer than you think you should.

Ok, so I haven't mastered manual yet, and the peach muffins I made decided to come out as little butt ugly troll muffins, but they're waay better than I was expecting for my first attempt.

This bread is like eating a giant double - chocolate muffin, but with a very distinctive malty stout flavor that makes it decidedly more complex and less sweet than your standard chocolate muffin situation.

Made 17 muffins, which were done faster than recipe indicates probably because they're smaller.

These muffins can be made in the blender is less than five minutes.

The hands on time takes about 10 minutes, and for some reason, these just seem easier to make than other muffins....

Don't make the mistake I did and bite into a warm muffin — the blueberries will stay hot longer than the muffins and you might burn yourself!

After a bit of head scratching we made our presentation interesting by giving out bran muffins at the beginning, we tried to disguise the boringness of our topic by bringing out the food first, It sounds like our presentation was way more interesting than ours!

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.

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.

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.

Way better than any coffee cake or muffin I have ever made.

I think you have to go into it realizing that they are going to taste healthy and not like a white flour muffin, but that being said, they are way lighter than any whole wheat muffin I have made previously.

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've made these Zucchini Flaxseed Muffins more times than I can count.

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

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).

I don't think I have ever made a better tasting muffin than this one!

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

Without knowing anything about the recipe you made it's hard for me to comment, but baked oatmeal has a different, heartier texture than muffins.

These turned out so moist and delicious that I made a dozen and in less than 20 hours one lone muffin remains.

These muffins might have more fruit than batter, which makes them incredibly moist, and also makes me feel good about eating them.

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.

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

These scrumptious Paleo Chocolate Chip Muffins are simple to make, and ready to devour in less than thirty minutes.

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.

Carolyn from All Day I Dream About Food has managed to make these cheesy muffins low carb (less than 5 net carbs) yet still tasty with almond flour and sour cream.

I will be trying this recipe without maple syrup as I think they can easily be made without — 30 ml contains about 15g of sugar which is equal to about 1.3 g of sugar per muffin, the dates contribute 7g of sugar, the bananas provide just under 1.8 g sugar per muffin, the coconut milk provides less than a gram.

The granola recipe will make more than enough for the muffins so you will have extra for the next batch or to top on some fruit and yogurt.

I buy too many bananas so I don't run out, but I end up having more than I need, so when they start to turn super brown, I make muffins.

I couldn't tell the difference in my banana walnut muffins at all; and while these gluten - free buttermilk pancakes taste slightly different than the ones I used to make with all - purpose flour, I have come to like these even better.

One thing I have to point out is that these flourless muffins have a slightly different texture than traditional muffins made with flour.

In subjects consuming muffins made with either whole pea flour or pea fiber, fasting insulin levels were 15 % lower than with participants consuming control muffins made with wheat flour.

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...

The last time I baked with strawberries, it made the muffins more wet than I'd like... does it make this cake wet?

When baking with healthier flours such as oat flour, almond flour, etc., these flours contain less gluten making them much more dense than typical muffins I'm sure you're used to, so I've had to play around with various recipes in order to achieve that perfect combination.

I make muffins less than I should given how much I like them, and these look like a way to rectify that!

In fact, because these pizza muffins are ready in just over 30 minutes you can use them to get your pizza fix in far less time than making a real pizza.

They're a little smaller than a regular muffin cup so this recipe makes 18 scrumptious muffins!