Sentences with phrase «top of the muffin cups»

The batter will come to within about 1/4» to 3/8» of the top of each muffin cup.

Grease and / or line 20 muffin cups and scoop batter into each one, filling just below the top of each muffin cup.

Otherwise you may find the eggs spill over the tops of the muffin cups.

Use a medium size ice cream scoop (about 2 - 3 tablespoons), fill batter to the very top of each muffin cup.

Not exact matches

Fill each muffin cup almost to the top and brush each one with 1 tsp of barbeque sauce.

Place each cup into a muffin tin and fill with about 1 tbsp of the cheesecake filling and top with 1 tsp Lemon Blueberry spread.

Then spoon another 2 tablespoons of batter on top of the jam, filling the muffin cups about a 1/2» to 1/4» from the top.

Divide the remaining plain cheesecake batter evenly on top of the crusts (about 1 tablespoon per muffin cup).

Fill each of the muffin cups to the top with the quinoa mixture.

Two of my favorite breakfasts are healthy egg muffins (where I literally throw whatever I find in the fridge into the egg cups) and chia pudding that I top with fruit and nuts.

I scooped it into muffin cups before I could eat too much of it, and sprinkled some turbinado sugar on top, not that they needed it.

Top each half of the English muffins with 1/2 cup of the shredded Cabot Seriously Sharp Cheddar, then place the Canadian bacon on top of one of the halvTop each half of the English muffins with 1/2 cup of the shredded Cabot Seriously Sharp Cheddar, then place the Canadian bacon on top of one of the halvtop of one of the halves.

> Spray cooking spray on the top of the muffin pan as well as inside the muffin cups - so muffins don't stick to the top w...

Taking a small spoon, place a generous teaspoon of kiwi - lime marmalade (or whatever jam you are using) in the center of each muffin cup on top of the batter.

Fill each muffin cup half full with batter and then place two small dollops of almond butter on top and then top with more batter.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

Spoon the batter into each muffin cup and fill to the top of the cup.

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).

Use a pastry brush to thoroughly coat the cups AND top surface of a muffin tin.

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.

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.

1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips

Put the ball into one of the mini muffin cups and fill it to the top.

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.

vanilla extract 1 egg 1/4 cup honey 1/3 cup plain nonfat Greek yogurt 1 cup shredded zucchini 1/2 cup chocolate chips (optional - I put a few on top of each muffin)

Spoon 1 tablespoon of cream cheese mixture on top of the batter in each muffin cup.

Little cocoa bites... I made a version with pure cocoa butter and vanilla powder as a mild creamy base and a way to hold the berries together, then I went on to melt some dark chocolate into the bottom of mini muffin cups and topping with chopped macadamias and inca berries.

Streusel Topped Meyer Lemon - Blueberry Muffins recipe from Fifteen Spatulas food blog Ingredients: 8 oz all purpose flour (about 1.5 cups) 3/4 cup sugar 2 tsp baking powder pinch of salt Zest of 2 meyer lemons 1/3 cup vegetable oil 1 extra large egg 1/3 cup milk 2 cups blueberries Streusel crumb topping (recipe below)

Sprinkle remaining 1/4 cup chocolate chips over top of each muffin.

Once melted drizzle about a teaspoon or so of melted chocolate into mini muffin cups then carefully and slowly rotate the cups to line the sides with the melted chocolate but not all the way to the top.

The first way is to fill each muffin cup only halfway full, place a dollop of strawberry jam in the center then evenly distribute the rest of the batter over top of each muffin.

I put a single wonton wrapper into 24 mini muffin cups, made the same amount of filling and divided it between the cups and then topped it with the shredded cheese and baked them at 375 for 12 minutes.

Fill each muffin cup 3/4 of the way and bake at 350 °F for 15 - 20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).

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.)

I'm happy to munch away on muffins that spill over the tops of cups when they rise or end up just a bit too dense.

Fill each of the muffin cups to about 1 / 4 - inch from the top.

Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.

1 cup oatmeal 1 cup oatmeal muffin mix OR other muffin mix OR baking mix 1 cup fresh okara 3/4 cup water OPTIONAL rolled oats, coarse sugar or streusel topping to sprinkle onto the top of each muffin

I added an extra cup of coconut flour which thickened the batter a bit and then poured it into a muffin - top pan to bake the cookies.

Sprinkly the remaining 1/4 cups of rolled oats on top of the uncooked muffins.

I'm guessing it might be more with this recipe, since instead of filling the muffin cup 3/4 full, the recipe calls for them to be mounded high, above the surface of the muffin cup, so conceivably this recipe might make 24 muffin tops.

Pipe about 1/2 tsp of the peanut butter mixture into the center of each muffin cup, on top of the cookie cheesecake filling, then pipe the rest of each cube with the remaining amount of cookie cheesecake filling.

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.

Fill the muffin pans just to the top of each cup.

For the muffin tins: Spoon about 2 T. of the bean mixture into each muffin cup, then top with 1 T. of the ricotta, and sprinkle each with the remaining pecorino cheese.

Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]

Fill muffin cups with batter until batter almost reaches the top of each cup.

fill the muffin cups to the top with the batter and bake the muffins in the oven for 18 - 20 minutes, until a toothpick inserted into the center of one muffin comes out clean.

Top with streusel, pressing it gently down into the top of the muffin batter in each cTop with streusel, pressing it gently down into the top of the muffin batter in each ctop of the muffin batter in each cup.

Spoon until lightly greased mini muffin tins, filling to tops of cups.