|by Catherine Atkinson|
Not just for breakfast anymore, muffins are appropriate for every occasions and meal.
Results 1 - 10 of 162 for breakfast muffins
Sift flour, salt, ... shortening. Mix well. Add egg and mix again. Pour into greased muffin rings. Bake at 450°F for about ... Makes 8 popover muffins.
This recipe is good for Diabetics or people with high cholesterol. Put cereal and milk in bowl. Set aside. Whip egg, mayonnaise and oil until well ...
Soak 1 cup ... mixture. Add: Fold in: Pour into well buttered tins or cups and bake in a preheated 375 degree oven for 30 minutes. Makes 10-12 large muffins.
Mix all ingredients ... cup liners in muffin pans. Fill muffin ... makes 12 bran muffins. For variety, ... blueberries or 1/2 cup chopped walnuts or 1 cup raisins.
Cream butter and ... in well greased muffin tin. Bake at ... Let cool 1 hour before removing from pan. Keeps well in refrigerator. Makes 1 dozen muffins.
Sprinkle oats onto ... greased 3 inch muffin tins or into 12 (2 1/2 inch) muffin ... in a preheated 400 degree oven 20-25 minutes or until golden brown.
Sift together flour, ... greased 2 1/2-inch muffin cups about 2/3 ... 400°F oven for 20 to 25 minutes. Serve warm with butter or preserves. Makes 1 dozen.
In large mixing ... walnuts. Spray 12 muffin cups with non-stick ... batter. Sprinkle with rolled oats. Bake at 375 degrees for 20 to 25 minutes. 12 muffins.
Cream together sugar and butter. Add eggs, buttermilk, flour, soda and salt. Pour 1 cup boiling water over bran flakes and bran buds, let stand a few ...
Pour water over ... walnuts, raisins, and coconut. Spoon into paper lined muffin pans. Bake at 350 degrees for 20 to 25 minutes. Makes 2 to 2 1/2 dozen.
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