|Cakes and Muffins (Food in Focus)|
|by Hazel King|
Examines cakes and muffins as food around the world, discussing how they are made and mass produced, their history, ingredients, and health aspects.
Tip: Try cornbread muffins for more results.
Results 1 - 10 of 26 for buttermilk cornbread muffins
Result Page: 1
Preheat oven to ... oil 12 cup muffin tin. In large ... the remaining batter. Bake for 35-40 minutes. Allow the muffins to cool and remove from the cups.
Mix and bake 400 degrees 30 minutes, in a 9x13 greased pan.
Add water if too thick. Mix well together, cook for 30 minutes.
Mix well. Let sit 5 minutes. Grease or oil or butter a small skillet. Pour in the batter. Bake in preheated oven at 400 degrees 30 to 50 minutes or ...
Mix first 3 ... Put oil in muffin cups. Heat muffin ... oil is crackling hot. Then fill muffin cups. Cook at 400 degrees about 20 minutes or until done.
Cream eggs, sugar and shortening together. Add buttermilk, soda, baking ... baking in greased muffin tins, bake at ... cup sugar and 1/2 teaspoon cinnamon.
Preheat oven to ... into preheated greased muffin tins. Bake for ... until golden brown. Makes 48 muffins. Note: Steam frozen corn, red and green pepper.
Mix ingredients in order. Spoon into well greased muffin tins. Bake at 400°F for 15 minutes. Serve immediately.
Pour bacon drippings into 8" square baking pan; place in 400 degree oven. Combine dry ingredients; add remaining ingredients, mixing until moistened. ...
Combine first five ... mixing well. Combine buttermilk, egg, and ... Spoon into greased muffin pans or use ... until edges begin to brown. Yield: 1 dozen.
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