Pour about 1/4 cup of the batter at
a time into the muffin tin so that there are eight muffins total.
Not exact matches
Of course I also followed my instinct to portion them
into muffin tins, and as always it made for added convenience, presentation, portion control, and in this case — a shorter cooking
time!
Our rising
time was different because we used a
muffin tin and divided the dough
into 12
muffins.
In the lined
muffin tin, I gave the shiny batter a couple of good luck taps, gingerly slid the pan
into the oven, and set the clock for a
time of twenty.
Press the circles
into the bottom of the
muffin tin and pierce several
times with a fork.
Spoon the mixture
into the
muffin tin keeping in mind that the tea cakes will barely rise during bake
time.
The quinoa takes about 15 minutes to make (or can be made ahead of
time), and then simply combine the ingredients, portion the mixture
into a
muffin tin and bake.
On a whim I decide to portion it out
into muffin tins as every
time I make anything slice like I tend to make a mess of the actual slicing part and it worked beautifully in single serve portions!
Using a 3 inch circle cutter (or a 3 inch pumpkin cookie cutter) cut the dough
into rounds and press each round
into mini
muffin tin, using alternate cups so you bake only 12 at a
time.
Bake until golden and a toothpick inserted
into the center of a
muffin comes out clean, 18 to 22 minutes (rotate the
muffin tin from front to back halfway through the cooking
time).
Push 2 rectangles at a
time, their points offset,
into 4
muffin tin hollows.
Tip: Use a spring - loaded ice cream scoop to scoop the batter
into the
muffin tins to ensure the same size cupcake every
time.