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Results 1 - 10 of 14 for batch muffins
Pour the 2 cups boiling ... the flour. Fill muffin cups (greased) 1/2 to 3/4 ... Batter keeps in refrigerator up to 3 months. Makes 5 dozen muffins.
Mix dry ingredients. In a ... container. Will keep 6 weeks. Use to bake as desired. Fill muffin tins 2/3 full. Bake 15 ... in 400 degree oven.
Combine 1 cup of the bran buds, 1 cup boiling water and 1/2 cup butter. Sift flour, soda and salt and add to mixture along with the 2 cups ...
Mix Nabisco All Bran and boiling water; set aside. Cream sugar and shortening. Add eggs, one at a time, Kellogg's All Bran and buttermilk. ...
Beat together eggs, oil and ... overnight. Stir again. Keeps up to 2 weeks in refrigerator. Bake in muffin tins 2/3 full at 375 degrees for 20 minutes.
In large bowl add together ... greased and floured muffin pan or use foil muffin ... to 6 dozen muffins. Bake at 350 to ... for 15 to 20 minutes.
Mix all together and bake at 425 degrees for about 15 minutes or until done. Test with toothpick. Keeps in refrigerator for 6 weeks. May ...
Master Mix developed at Purdue University. For cookies, muffins, chocolate and yellow cake, ... to make one batch of every item given below. ... crusts. Bake at 425°F.
Cook sausage, onion, pepper in ... pan. Mix up muffin mix or corn bread, spread ... Turn over onto plate for upside down corn bread. Serves 6.
Heat oven to 375 degrees. ... large, well greased muffin cups, spreading slightly. Stir down ... rise while first batch bakes. Stir down again before ... Self-Rising flour, omit salt.
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