Sentences with phrase «top of the muffin tin»

I filled it to the top of the muffin tin.

Not exact matches

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.

Scoop a couple tablespoons of the apple mixture into your prepared muffin / tartlet tins on top of the crust you've pressed in there.

For the cherry pies, I filled the muffin tins with prepared cherry filling and then topped it with a few strips of leftover dough to form a lattice.

I highly recommend just spraying your muffin tins with coconut oil or baking spray and filling each well 3/4 of the way to the top.

I made the bread in both a loaf pan and muffin tins and of course I took pictures of the muffins because their tops were bangin».

Fill muffin liners or greased muffin tin 2/3 full of batter and add streusel mixture to the top of each muffin.

Preheat your oven to 350 degrees F. and grease your muffin tins with butter (grease around the top of each muffin compartment too so the streusel doesn't stick).

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.

Scoop batter into lined muffin tin to almost the very top of paper.

Spoon mixture into the muffin tins — to the top of each tin.

Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit.

Divide the batter into the muffin tins and top with the rest of the dark chocolate.

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.

Fold in the thawed strawberries, and pour the batter into your prepared muffin tins, 3/4 of the way to the top.

Pour over cookie layer (or spoon on top of individual muffin tins).

Fill each muffin tin 3/4 of the way full then garnish the tops with remaining blueberries.

The tops look done but the bottoms feel unstable as I pulled them out of the muffin tin.

Fill each muffin tin — if you fill them to the top you will get 10 large muffins, if you fill them 3/4 of the way you'll get 12 muffins.

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.)

line 2 baking sheets with parchment paper and set silicone mini muffin tins on top of parchment.

Divide batter evenly among muffin tins, and sprinkle more of the streusel on top.

Fold in the blueberries (or add them on top of the batter once inside the muffin tin).

Place equal amounts of the batter to the prepared muffin tin and top each with a slice of orange.

Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (22 to 25 minutes).

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.

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.

Thin sliced potatoes stacked and roasted in a muffin tin with luscious butter, truffle oil, parmesan cheese, cheddar cheese and garlic, topped with a sprinkle of fresh thyme and coarse sea salt.

I am thinking a muffin tin, fill 1/4 way to add spoon of jelly; top off with batter.

Spoon half of the batter into the prepared muffin tins, sprinkle half of the streusel topping on top of the batter.

Portion into the muffin tins, and top with about 2 teaspoons of dessicated coconut per muffin.

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

My teenage girls love muffins, and asked that I make the cake as muffins, with cinnamon and sugar (I put 1/2 the batter in the muffin tin, sprinkled a good amount of cinnamon / sugar mixture, topped the rest with batter, and swirled it with a knife, then more cinnamon / sugar on top.

Place half of the cupcake batter in the prepared wells of the muffin tin, and top with half the filling.

Let the meatloaf cool slightly, pop them out of the muffin tin and garnish the top with sour cream and green onions.

I love that I don't have to clean my muffin tin after (aside from a little cooked batter on the top), and the muffins slide right out of these baking liners!

I tossed a few walnuts in each muffin tin cup on top of the beets.

Whether you buy ready made pastry cases, or spend a little time cutting out little circles of puff pastry, brushing them with butter and baking them in a muffin tin (easy peasy), you're left with a hardy vessel ready to be filled with all manner of things that can be made ahead of time: simple prawn cocktail, easy guacamole, maybe topped with a little bacon and sour cream, goat's cheese with tomato salsa and basil... all these are easy and quick.

Bake at 375 °F until brown on top, then pop out of muffin tins and store in the fridge (if you're eating that week) or freezer (if you'd like to last longer).

Tap muffin tin on counter to get rid of any bubbles, and top with berries for decoration if desired.

(Put vegetables on bottom layer of greased muffin tins, top with grated cheese, crack open a pastured egg on top of each muffin, and bake at 350 ° for about 20 minutes.)

Sprinkle half of the leftover parsley, green pepper and red pepper on top of egg mixture in muffin tin pan.

Fold in the blueberries (or add them on top of the batter once inside the muffin tin).

One pointer: Sprinkle the bacon and scallion mixture after you've filled your muffin tins with the whipped eggs so each cup gets an equal amount of topping.

Spoon into muffin cups or tin and bake at 400 °F for 17 - 20 minutes, or until tops of muffins brown slightly.

The tops should be browned a little and the muffins should slide out of the tins easily.

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.

Transfer the muffin tin to to oven and bake for approximately 22 - 25 minutes, or until tops of the muffins are slightly golden and toothpick inserted comes out clean.

The little lovelies are baked in a muffin tin, doused with a buttermilk glaze and topped with a vanilla hard sauce which in reality is a thick vanilla buttercream, plus a slice of fig and a sprig of rosemary.