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Results 11 - 20 of 198 for refrigerator bran muffins buttermilk
Combine dry ingredients. Beat eggs well. Add oil and buttermilk; mix thoroughly. Store in refrigerator up to 6 weeks. Bake ... Makes 6 dozen muffins.
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.
Mix together boiling water, raisins ... Beat eggs; add buttermilk and blend. Add sugar and ... and store in refrigerator. Makes 4 quarts. Grease muffin tins. Heat oven to 375 ... will last 6 weeks.
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.
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.
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.
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.
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 raisins, ... Beat eggs, add buttermilk and blend. Fold in raisins ... and store in refrigerator. Makes 2 quarts. Heat oven to 375 degrees. Fill muffin cups 2/3 full. Bake 20 ... will keep 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.
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