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Results 11 - 20 of 198 for all-bran buttermilk refrigerator muffins
Combine dry ingredients. Beat eggs well. Add oil and buttermilk; mix thoroughly. Store in refrigerator up to 6 weeks. Bake ... Makes 6 dozen muffins.
Combine cereal, flour, sugar, soda ... mixture. Add eggs, buttermilk and oil; stir just until ... and store in refrigerator until ready to bake. (Batter ... to bake, coat muffin pans with cooking spray. Spoon ... browned. Yield: 45 muffins (about 116 calories each).
Pour boiling water over 1 ... mixture alternately with buttermilk; stir lightly. Blend in ... and store in refrigerator until ready to use, up ... batter into greased muffin tins, and bake at 400 ... minutes. Yield: 2 dozen.
Dissolve baking soda in 2 ... Keep batter in refrigerator for up to 6 weeks. ... desired in greased muffin tins in a 375 degree oven for 30 minutes.
Mix together boiling water, raisins ... Beat eggs; add buttermilk and blend. Add sugar and ... raisin mixture. Add all at once to sifted flour ... and store in refrigerator. Makes 4 quarts. Grease muffin tins. Heat oven to 375 ... will last 6 weeks.
Mix dry ingredients including nuts ... Add oil and buttermilk to eggs. Then, add liquids ... covered container in refrigerator. Batter will keep up to 6 weeks. Bake in muffin tins 1/2 full at 400 ... or 12 dozen small.
In large bowl, combine first ... be stored in refrigerator, tightly covered, up to ... desired number of muffin cups; fill half full with ... 6 dozen small muffins.
Pour boiling water over 1 ... mixture alternately with buttermilk. Stir into cereal and ... and store in refrigerator until ready to use, will ... batter into greased muffin tins. Bake at 400 degrees for 20 minutes. Yields: 2 dozen.
Mix and store in refrigerator. Will keep 30 days. Fill well-greased muffin tins 1/2 to 2/3 full and bake at 350 degrees for 20 minutes.
Pour boiling water over raisins, ... Beat eggs, add buttermilk and blend. Fold in raisins mixture. Add all at once to flour and ... and store in refrigerator. Makes 2 quarts. Heat oven to 375 degrees. Fill muffin cups 2/3 full. Bake 20 ... will keep 6 weeks.
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