31 - 40 of 95 for plain buttermilk muffins
Mix all dry ingredients in large bowl. Mix wet ingredients in another, then add to dry and mix. Store in refrigerator. (Dip out what you need and ...
Combine dry ingredients ... of mixture, add buttermilk, egg and ... ingredients. Fill greased muffin tins 2/3 full. ... minutes. Yield: about 12 muffins.
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.
Preheat oven to 375 degrees. Grease 18 muffin tins. Mix flours, ... baking powder. Whisk buttermilk (or yogurt), oil, ... into muffin tins. Bake 20 minutes.
1. Heat oven ... grease 18 regular-size muffin cups or line ... large bowl whisk buttermilk, oil, coffee, ... out clean. Remove muffins to wire rack to cool. Makes 18.
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.
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.
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 ... 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.
Stir dry ingredients, ... container up to 6 weeks. Spoon out as you need. Bake at 400 degrees for 20-25 minutes. (Use paper muffin liners.) Moist and yummy!
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