|by Gregg R. Gillespie|
Whoever invented the muffin understood that even grown-ups secretly want to eat cake for breakfast.
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.
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) ...
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.)
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 ...
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.
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.
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.
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, ...
top of page