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Results 1 - 10 of 1,110 for muffin batter
In large mixing bowl combine ... into the bran batter until well mixed. Store in ... FREEZE: Bake the muffins; allow to cool thoroughly. ... 20-25 minutes, until browned.
See the note concerning variations ... to make these muffins. Preheat oven to 400°F. ... added to the batter along with the walnuts for ... until they plump up.
Sift dry ingredients. Mix milk, ... ingredients are moist but not smooth. Fill greased muffin pans 2/3 full. Bake at 425 degrees for 25 minutes.
Sift dry ingredients together. Boil ... up all the batter. Spray, grease or use muffin papers in muffin tins. Bake ... on the size of muffins.
Pour milk and water over ... 350 degree oven. Makes 8 dozen. (These are wonderful to have the batter on hand to bake in 1/2 hour for company.)
Cream 1 cup shortening and 3 cups sugar. Push mixture aside. Beat lightly 4 eggs. Mix in 1 cup flour. Add 1 cup buttermilk and mix with ...
Combine 2 cups bran with ... preheated oven. This batter keeps in refrigerator for a ... can have fresh muffins whenever you're in the mood. ... the batter is cold.
In a large bowl, combine yeast and sugar in the water. Let stand 15 minutes or until puffy. Meanwhile, generously grease inside of the 3 (1 ...
Mix cereal, sugar, flour, cinnamon, ... out to fill muffin cups (do not stir). Fill ... lined muffin cups and bake 15 to 20 minutes at 400 degrees.
Mix all the ingredients, then add 1 box (15 ounce) of Raisin Bran. Cover and keep in refrigerator up to 8 weeks. Bake as many as desired at ...
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