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Results 101 - 110 of 149 for six week bran muffins
101. 6 WEEK BRAN MUFFINS
Mix eggs, sugar and oil. ... and raisins. Fill muffin pans to make desired number of muffins. Bake at 350°F until ... refrigerator for up 6 weeks.
102. 6 WEEK BRAN MUFFINS
Combine dry ingredients. Blend eggs ... container for 6 weeks in the refrigerator. Fill muffin cups 1/2 full with batter. ... a crowd stays over!
Mix dry ingredients except cereal. ... up to 6 weeks. Fill baking tins 2/3 ... degrees for 18 minutes in small tins - 20 minutes in large tins.
104. 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.
Pour liquid mix over dry mix. Stir well. Fill muffin cups 1/2 full and bake ... Keeps up to six (6) weeks. NOTE - DO NOT ... muffin cups without stirring.
106. 6 WEEK BRAN MUFFINS
Mix all together and then add: 1 c. oil 1 qt. buttermilk Bake at 400 degrees about 20 minutes.
Lightly beat the eggs. Slowly ... to 25 minutes. Yield: several dozen. (Batter can be stored in refrigerator in ice cream bucket for six weeks.)
Mix cereal with sugar, flour, ... This will keep six weeks. Use as desired. (These ... To bake, fill muffin tins 2/3 full and bake ... or 8 dozen muffins.
109. 6 WEEK BRAN MUFFINS
Mix all ingredients in large bowl and spoon into muffin cups. Bake at 400 degrees ... container for 6 weeks in refrigerator. Take out as much as needed and replace.
110. 6 WEEKS BRAN MUFFINS
Mix in very large bowl raisin bran, sugar, flour and salt. ... stir again. Fill muffin tins 2/3 full. Bake at ... in refrigerator 6 weeks, use just what you need each time.
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