|by Gregg R. Gillespie|
Whoever invented the muffin understood that even grown-ups secretly want to eat cake for breakfast.
Results 1 - 10 of 33 for gingerbread muffins
Result Page: 1
To substitute 1 ... paper-lined or greased muffin tins in preheated ... minutes. Yields: 12 muffins. NOTE: These ... warm with whipped cream or ice cream.
32% calorie reduction ... 2 1/2 inch muffin cups 2/3 full. ... 3 minutes. Remove muffins from pan and ... May substitute 18 packets Equal® sweetener. Equal
Combine all dry ... Spoon batter into 12 paper lined muffin cups. Sprinkle about 1 teaspoon sugar over each muffin. Bake at 375 degrees for 15-18 minutes.
Cream shortening; gradually ... bake, spoon batter into greased muffin pans, filling 2/3 full. Bake at 350 degrees for 20 minutes. Yield: about 3 dozen.
Sift all dry ... Alternately add dry ingredients and milk. Mix in molasses last. Bake in paper lined muffin tins for 20 to ... at 350 degrees. Serve warm.
In large bowl, ... in 12 greased 2 1/2 inch muffin cups. Bake in a preheated oven at 400 degrees for 20 minutes or until golden brown. Yield: 12 muffins.
Preheat oven to 325 degrees. Line muffin pan with paper. ... full. Bake 30 to 35 minutes. Makes 12 to 18 muffins. if desired sprinkle 10x sugar while hot.
Combine oil and sugar and mix until smooth. Add eggs and beat well. Add molasses and hot water. Combine dry ingredients and mix with molasses ...
Preheat oven to ... lightly floured miniature-size muffin pans. Bake for ... remove from pans. Frost with your favorite butter cream frosting. Makes 3 dozen.
Combine flour, brown ... Spoon batter into muffin cups. Sprinkle about 1 teaspoon granulated sugar over each muffin. Bake at 375 degrees for 15 to 18 minutes.
Result Page: 1
top of page