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Results 101 - 110 of 210 for 6 week muffins
Soak water and All Bran ... and store in refrigerator up to six weeks. Bake in muffin tins for 15 minutes at 400 degrees. Yield: 6 dozen muffins.
Mix first 2 ingredients together ... to make any muffins just spoon into muffin tins. ... ages so will keep for 5 or 6 weeks. Makes 96 muffins.
Mix in order given, alternating ... in refrigerator 6 weeks. Just bake when you ... 8 dozen regular muffins. Be sure to grease ... cooking time after refrigeration.
Combine dry ingredients. Add last ... moisten. Fill greased muffin cups 2/3 full. Bake 20 ... brown. Remove from cups to cool. Makes 4 to 5 dozen.
105. 6 WEEK MUFFIN MIX
Mix bran flakes with buttermilk ... Pour batter in muffin tins as needed. Bake 15-20 ... dough may be refrigerated for 6 weeks and used as needed.
Put 1 cup bran cereal ... overnight. Bake at 400 degrees for 20 minutes in a well greased muffin pan. Batter will keep 2 weeks in refrigerator.
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.
108. 6 WEEK CAKE MUFFINS
Mix dry ingredients. Add remaining and stir. Store in refrigerator up to 6 weeks. Bake as needed at 375 degrees for 15 minutes. Yield: 32 muffins.
109. 6 WEEK MUFFINS
Mix bran, sugar, flour (add ... in refrigerator. Fill muffin tins 2/3 full. Bake at ... batter will keep up to 6 weeks before you need to use it.
110. 6 WEEK BRAN MUFFINS
Add dry ingredients to liquids and store in refrigerator (up to 6 weeks). Bake at 375 degrees for 15 to 20 minutes.
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