Results 1 - 10 of 41 for self-rising flour blueberry muffins

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Heat oven to 400 degrees. Grease muffin pans. Beat egg; stir in ... ingredients, stirring until flour is moistened (should be lumpy). ... golden brown. Makes 12.

Combine flour and sugar in a large ... batter into greased muffin pan or pan lined with paper liner. Bake at 375°F for 25 minutes. Makes 12 muffins.

Combine 2 cups flour and 1/3 cup sugar in ... batter into greased muffin pans, filling 3/4 full. Combine ... and drain thawed berries; pat dry).

Blend flour and shortening with pastry blender ... flour absorbs the liquid. Bake in cupcake lined muffin tins at 350 degrees for about 15 minutes.

Combine 2 cups flour and 1/3 cup sugar in ... batter into greased muffin pans, filling 3/4 full. Combine ... and drain thawed berries; pat dry.



Cream butter and sugar. Add ... time. Gradually add flour to this mixture alternately with ... blueberries. Fill greased muffin tins or fill cupcake holders ... minutes. Makes about 24.

Mix flour and sugar. Add eggs and ... fruit. Pour into muffin tin (paper lined or greased). ... degrees. If using frozen fruit, DO NOT DEFROST.

Preheat oven to 400°F. Combine flour, sugar, and lemon peel. ... a well greased muffin tin, filling each cup about ... a muffin. Remove muffins from pan immediately. Serve warm ... flour for the self-rising, add 1 tablespoon baking powder and 1/4 teaspoon salt.

Mix eggs, cooking oil and milk. Add flour, sugar and blueberries. Spoon into muffin pan. Preheat oven to 425°F. ... 12. These freeze well.

Measure first 5 ingredients into bowl and mix. Gently fold in blueberries. Pour into muffin cups, and bake at 375°F to 400°F for 20 minutes.

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