|Mad About Muffins|
|by Dot Vartan|
When AMP's Mad About Muffins came out in hardcover in 1996, muffin mavens couldn't snatch it up fast enough.
Results 1 - 10 of 1,070 for muffin batter
In large mixing ... into the bran batter until well mixed. ... FREEZE: Bake the muffins; allow to ... oven at 375 degrees for 20-25 minutes, until browned.
See the note ... to make these muffins. In a ... added to the batter along with the ... dried cranberries in the sugar and alcohol until they plump up.
Pour milk and ... for 25-30 minutes in 350 degree oven. Makes 8 dozen. (These are wonderful to have the batter on hand to bake in 1/2 hour for company.)
Mix cereal, sugar, ... Dip out to fill muffin cups (do not stir). Fill greased or paper-liner lined muffin cups and bake 15 to 20 minutes at 400 degrees.
Combine 2 cups ... preheated oven. This batter keeps in refrigerator ... can have fresh muffins whenever you're in ... little longer if the batter is cold.
In a large bowl, combine yeast and sugar in the water. Let stand 15 minutes or until puffy. Meanwhile, generously grease inside of the 3 (1 pound) ...
Sift dry ingredients ... up all the batter. Spray, grease or use muffin papers in muffin ... microwave. Makes about 3-4 dozen, depending on the size of muffins.
Cream 1 cup shortening and 3 cups sugar. Push mixture aside. Beat lightly 4 eggs. Mix in 1 cup flour. Add 1 cup buttermilk and mix with above. Add 4 ...
Sift dry ingredients. ... once. Stir until dry ingredients are moist but not smooth. Fill greased muffin pans 2/3 full. Bake at 425 degrees for 25 minutes.
Mix all the ingredients, then add 1 box (15 ounce) of Raisin Bran. Cover and keep in refrigerator up to 8 weeks. Bake as many as desired at a time, ...
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