Sentences with phrase «until muffin tops»

Bake until muffin tops are golden brown, 20 to 25 minutes.

Bake until muffin tops are golden, 17 to 19 minutes, rotating muffin tin 180o halfway through baking time.

Bake for 16 - 19 minutes, rotating once, until the muffin tops look set, and a cake - tester inserted into the center of the muffins comes out clean.

Bake for 10 minutes at 400 ° F. Turn the oven temperature down to 375 ° F., and bake for an additional 7 - 9 minutes, until the muffin tops are set, and a cake tester inserted into the center of each muffin comes out clean.

Bake for 20 minutes, or until the muffin tops are lightly browned and bounce back to the touch.

Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack.

Bake 20 to 25 minutes or until muffin tops are lightly browned and spring back when touched lightly in center.

Place pan onto the center rack of the preheated oven and bake for 18 - 22 minutes or until muffins tops are rounded and firm when gently pressed.

Place pan onto the center rack of the preheated oven and bake for 18 - 22 minutes or until muffins tops are rounded and firm when gently pressed.

So I'm left with a huge gap at the waist and then the jeans slllliiiidddeee down until muffin top appears.

Not exact matches

Top each unbaked muffin with a spoonful of crumb topping and bake the muffins at 350 degrees for about 23 - 25 minutes or until the muffins are golden brown and a toothpick inserted into one of the muffins comes out clean.

Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Bake for 20 to 25 minutes or until muffins begin to turn brown on top.

Spoon batter into greased muffin tins and bake for 20 minutes (or until the tops are golden and a toothpick inserted in the center comes out clean).

Bake for 15 - 20 minutes, until the tops are golden and the muffins spring back when pressed.

The wee bit of glaze on the top of each muffin is just as simple as could be (to confectioners» sugar, add water 1/4 teaspoonful at a time until you have a very thickly pourable glaze), and is mostly because the gingerbread muffins were looking for a little jingle, a little bling to look like they were in the spirit.

Bake muffins for 20 - 30 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Bake for 25 - 40 minutes (larger muffins on the long side), or until golden - topped, and a tester / toothpick comes out just clean.

Bake the meatloaf muffins in the preheated oven for 30 - 35 minutes, or until muffins are golden brown on top and cooked through.

Bake for 20 - 22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the centre comes out clean.

Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top.

Bake the muffins until they are just about gold on top, about 17 - 19 minutes.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 16 minutes for a standard sized muffin pan.

Pour into 16 muffin cups (will have extra after 12 cups are filled) and bake 20 minutes or until the tops begin to brown and a toothpick inserted comes out clean.

Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking.

Bake for 15 - 20 minutes until muffins hold together and are browning on the top.

Once muffins are topped with streusel, bake for 18 - 22 minutes (or until a toothpick comes out clean) in a 400 degree oven.

Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes.

You can make almond butter cups this way too... line a mini muffin pan, put chocolate in bottom, freeze until firm, dollop in some almond butter (can sweeten with honey if needed) and top with more chocolate, freeze until firm.

Shrunken cake, renamed to «muffins» so that we feel better about it... until we eat enough that we get a «muffin top».

Bake topped muffin batter 400 degrees 18 - 20 minutes until golden brown and center bounces back.

Bake until the tops of muffins are golden and springy to the touch, 20 to 25 minutes.

Divide the mixture into the muffin pans and bake for 30 to 40 minutes until top is no longer tacky.

Bake, immediately reducing oven temperature to 350ºF, for 25 - 30 minutes, until a toothpick inserted into the center of one of the muffins comes out clean and the muffins are golden on top.

Bake muffins until edges and tops are golden, 18 to 25 minutes.

Top each muffin with a few chocolate chips and bake for 20 minutes, or until the toothpick test comes out clean.

Now, I baked the muffins in 200 degrees for 22 minutes, until the tops had browned somewhat.

Fill the muffin cups with about 1/3 cup batter and bake for 22 to 25 minutes or until lightly golden brown on top.

Now, I baked my muffins for about 18 minutes, until a toothpick inserted in the center of a muffin came out clean, and the tops had browned somewhat.

Measure into greased muffin pan and bake until tops are golden brown and a toothpick inserted in the center of a muffin comes out clean, about 15 - 20 minutes.

Bake the muffins for 17 to 20 minutes or until the top is a golden brown color.

Place in the oven and bake for 25 - 30 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a muffin comes out clean.

Bake about 25 minutes, until the tops of the muffins are starting to turn golden and a toothpick comes out clean.

Spoon the muffin batter into your prepared muffin pan until each cavity is filled to the top.

Sprinkle the top of the muffins with the brown sugar, then bake for about 25 minutes, or until set.

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).

Sprinkle the topping over each muffin, and then bake for 20 to 25 minutes, or until the center is set when a cake tester is inserted.

1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve warm

Spoon the mixture into muffin cups and bake for approximately 20 minutes, or until they are lightly golden on top.

Bake 17 to 20 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top.