Pour batter into prepared muffin
tin cups until 3/4 full.
Not exact matches
These Mini Chocolate Chip Reese's Peanut Butter
Cup Cookies are made simply by putting some cookie dough in mini muffin
tin cups and baking them
until they are almost done.
Add 1/4
cup tinned corn kernels, 20 Spanish olives, 1/2
cup aioli, sea salt and freshly cracked pepper to the bowl and mix everything together
until everything is well coated and mixed
I stirred the batter with a wooden fork just
until incorporated, and then filled the
cups of my prepared muffin
tin up to two thirds.
Divide the batter evenly between the
cups of the muffin
tin and bake for about 20 minutes or
until golden and a toothpick inserted in the center of one of the muffins comes out clean.
Fill each muffin
tin at least 3/4 the way full or
until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4
cup of dark chocolate chips on top of the muffins, gently pressing down if need be so they stick.
Spoon
until lightly greased mini muffin
tins, filling to tops of
cups.
You can also make these into muffins by dividing them between a 12 -
cup muffin
tin and baking at 350 ° for about 15 minutes, or
until a toothpick inserted into the center comes out clean.
Divide the batter evenly between the
cups of the muffin
tin and bake for about 20 minutes or
until golden and a toothpick inserted in the center of one of the muffins comes out clean.
Spoon into muffin
cups or
tin and bake at 400 °F for 17 - 20 minutes, or
until tops of muffins brown slightly.
Fill each muffin
tin at least 3/4 the way full or
until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4
cup of dark chocolate chips on top of the muffins, gently pressing down if need be so they stick.
Spoon the mixture into muffin
cups or a greased muffin
tin and bake for 35 minutes,
until the tops are brown.