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Results 1 - 10 of 45 for ready muffins
This is a make-ahead batter ... at 100%. NOTE: Muffins should be removed from custard ... top, do not worry, these will dry out as muffins cool.
1. Put 1 cup bran ... to 400 degrees. Pour batter into desired number of muffin tins, filling each cup 2/3 full. 8. Bake 18 minutes and serve.
In large bowl combine bran ... 2 weeks. Bake muffins at your convenience, using only ... until done. Serve hot. Makes 2 to 2 1/2 dozen muffins.
These muffins are mixed, stored in the ... weeks. Chemical action will cause the batter to torn dark on top. No problem, just stir before using.
Combine first 5 ingredients in ... in refrigerator until ready to bake. To bake, spoon into greased muffin pans, fill 2/3 full. Bake ... up to 6 weeks.
In a large brown (double) ... makes 4 dozen muffins. Fill 2/3 full in ... grease but use baking cups. Bake for 20 minutes at 350 degrees. Yummy!
Mix cereal, sugar, flour, soda, ... refrigerator. Fill enough muffin tins 2/3 full as you ... keep in refrigerator for 6 weeks. Makes 60 muffins.
Combine 1 cup wheat bran ... before using. These muffins are mixed, stored in the ... tins, filling 2/3 full. Bake 20 to 22 minutes and serve.
Mix first six ingredients in ... soda, salt and spice. Mix well and add to wet mixture, stirring well. Spray muffin pans with pam, fill 1/2 full.
Yield: 24 muffins. These muffins are mixed, ... minimum of 12 hours before baking muffins. The batter will keep in the refrigerator for 6 weeks.
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