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Results 41 - 50 of 210 for 6 week muffins
In a huge bowl, mix ... Store in closed container in refrigerator up to 6 weeks. Fill muffin cup 2/3 full. Bake for 15 minutes at 400 degrees.
Mix bran, flour, sugar, baking ... as desired. Fill muffin papers or tins 2/3 full. ... until done. Batter will keep in refrigerator for 6 weeks.
Mix together the raisin bran, ... mix well. Fill muffin cups with batter. Bake at ... batter may be kept in a sealed container for up to 6 weeks.
In a large bowl, mix ... bake: Fill greased muffin pans 2/3 full. Bake at ... makes 1 gallon and can be kept in the refrigerator for up to 6 weeks.
Combine dry ingredients. Add wet ... up to 6 weeks.) Bake as needed in greased muffin tins 2/3 full. Bake at 400 degrees for 15 to 20 minutes.
Pour boiling water over whole ... Bake a dozen muffins now in greased pans at ... refrigerator. Keeps 6 weeks. Don't fill jar too full - leave room for expansion.
Mix all ingredients together. Stores ... up to 6 weeks. Don't stir when scooping ... Just scoop into muffin tins. Bake at 350 degrees for 20 minutes.
Mix. Bake in muffin pans at 375 F. for 15 minutes. Unused dough can be stored in refrigerator for up to 6 weeks.
In large bowl mix together ... makes 1 gallon and can be kept in refrigerator up to 6 weeks. DO NOT freeze batter but baked muffins freeze nicely.
Combine (use large bowl). Stir ... 3/4 inch greased muffin tins. Bake 18 to 20 ... light brown). Will keep 6 weeks in refrigerator -bake as needed.
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