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Results 1 - 10 of 36 for muffin icing
Melt ice cream and add flour mixing well. Bake in muffin tins sprayed with a nonstick spray at 350°F for 12 to 15 minutes.
Allow ice cream to melt at room ... greased or paper-lined muffin cups 3/4 full. Bake at ... sugar. Sprinkle with cinnamon sugar before baking.
Mix cereal and dry ingredients, ... refrigerated. Bake in greased muffin tins for 18 to 20 minutes in 400 degree oven. Store in tight container.
Line muffin pans (12 cups) with paper ... with Lemon Yogurt Icing. In a small bowl, ... Analysis: 1 serving - 167 kcal, 3 g fat, 16% cal from fat.
Mix Nabisco Bran and boiling water together. Set aside. Cream Crisco, sugar and eggs. Add buttermilk and Nabisco mixture and mix well. Sift ...
Soften ice cream and mix with flour. Spoon into muffin cups, filling 2/3 full. Bake at 425°F for 12 to 15 minutes.
Cream together sugar and shortening. ... minutes in greased muffin tins. Makes 3 dozen. Best ... keep covered in refrigerator for 3 to 4 weeks.
Combine in a mixing bowl, flour and ice cream. Beat until smooth. Fill well-greased muffin cups 3/4 full. Bake at ... chocolate chips or chopped nuts.
Mix boiling water and cereals ... 15 minutes in greased muffin tins or cupcake liners. Yield: 2 to 2 1/2 dozen. 1 muffin = 1 starch and 1 fat.
Mix together well: Add 4 eggs one at a time. Add: Bake 15 to 20 minutes in 350 degree oven. Batter will keep up to 6 weeks in refrigerator.
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