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Results 101 - 110 of 198 for all-bran buttermilk refrigerator muffins
101. 6 WEEK BRAN MUFFINS
Mix all ingredients together. Put in airtight container and put in refrigerator. Take out what you need and put in muffin tins. Bake 350 degrees 10 ... 8 weeks in refrigerator.
Mix Raisin Bran, flour, baking soda, sugar, ... eggs, oil and buttermilk and mix well. Add this ... ready to make muffins, spoon out batter into ... will keep in refrigerator for up to 6 weeks.
103. 6 WEEK BRAN MUFFINS
Mix bran, flour, sugar, baking soda, ... butter, vanilla and buttermilk. Mix well. Store in covered container in the refrigerator and use as desired. Refrigerate ... as desired. Fill muffin papers or tins 2/3 full. ... refrigerator for 6 weeks.
Combine cereal, sugar, flour, soda ... (Batter keeps in refrigerator for 6 weeks.) Spoon batter into paper cups in muffin tin and bake at 400 ... Yields fresh breakfast muffins every morning for days and days!
105. ICE BOX BRAN MUFFINS
Mix cereal and dry ingredients, add oil, eggs and buttermilk. Stir well. Can be stored in refrigerator for up to 6 weeks ... Bake in greased muffin tins for 18 to 20 ... Store in tight container.
106. BRAN MUFFINS
Mix with wooden spoon and let stand in refrigerator for 2 days before using. Grease muffin pan. Bake at 400 degrees ... refrigerator for 6 weeks.
In large bowl, mix cereal ... eggs, oil and buttermilk and blend. Place in covered container in refrigerator overnight. Oil muffin tins lightly, or use paper ... Makes 3 dozen muffins. Only use batter for ... Great for overnight guests.
108. 6 WEEK BRAN MUFFINS
Combine the dry ingredients and ... this. Pour into muffin pans, filling 2/3 full. You can make them all, about 75, or you ... batter in the refrigerator. It will last 6 ... for about 15 minutes.
109. ALL BRAN MUFFINS
... set aside. Mix together and set aside. Combine all 3 bowls of ingredients together ... Store batter in refrigerator for 24 hours before baking. Fill muffin tins half full and bake ... 6 weeks in refrigerator.
Mix cereal, sugar, flour, salt, ... eggs, shortening and buttermilk, mixing well. Store in covered container (Tupperware) in refrigerator until desired. (Will last up ... as needed.) Fill muffin cups 2/3 full and bake at 350 degrees for 25 minutes.
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