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Results 41 - 50 of 210 for six week muffins
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.
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.
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.
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.
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.
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.
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.
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.
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.
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