|Muffins from Muffin Break|
|by Muffin Break|
This work provides sumptuous muffin secrets from Australia's most successful muffin chain.
Results 31 - 40 of 95 for plain buttermilk muffins
Combine Raisin Bran, ... Mix well. Add buttermilk, oil and ... When needed fill muffin pans 3/4 full. Bake at 400 degrees for 18 to 20 minutes. Yields 5 dozen.
Sift dry ingredients ... Mix well. Line muffin tin with cupcake ... Make as many muffins as needed. Batter ... equal 1 1/4 cups of sugar, then substitute.
Finely grate lemon ... then half the buttermilk. Repeat. Fold ... batter into prepared muffin tins. Bake at ... juice over hot muffins until used up. ... before removing from pans.
Mix dry ingredients. ... store in refrigerator up to 5 weeks if not used.) Bake in muffin tins at 400 degrees for 15 minutes. Great for breakfast or lunches.
Heat oven to ... 12 regular size muffin cups. Finely grate ... muffin cups. Bake 20 to 25 minutes or until golden brown. Turn out onto a rack. Serve warm.
Combine dry ingredients. ... refrigerate. (Keeps up to 6 weeks.) Bake as needed in greased muffin tins 2/3 full. Bake at 400 degrees for 15 to 20 minutes.
In a bowl, combine the Kellogg's All-Bran, buttermilk, egg, brown ... be lumpy. Line muffin tins with paper ... clean when inserted in the center of muffin.
Stir flour, sugar, ... in eggs, oil and buttermilk. Mix thoroughly. Fill muffin pan 2/3 full. Preheat oven to 375 degrees. Bake 20 minutes or until done.
Preheat oven to ... into lightly buttered muffin tins and bake ... an interesting variation, use half blueberries and half cranberries. Makes 12 muffins.
Heat oven to 350 degrees. Line muffin pans with foil ... to 30 minutes or until lightly browned. Turn out onto a rack and let stand at least 10 minutes.
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