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Results 51 - 60 of 149 for 6 week bran muffins
In 4 cup glass measure, ... up to 3 weeks in covered jar in refrigerator. To bake, fill muffin cups half full, using 2 ... Yield: 26 to 30 muffins.
Combine dry ingredients in a ... up to 6 weeks in refrigerator. When ready to use, fill muffin tins 2/3 full. Bake in ... for 15 to 20 minutes.
Mix well together in large ... up to 6 weeks. Use as needed. I ... quart container. Grease muffin tins. Bake at 400 degrees ... Yield: 44 to 48.
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.
Mix together the first three ... and bake in greased muffin tins at 350 degrees for 25 minutes. May be kept in refrigerator for up to 6 weeks.
Beat eggs and add sugar, ... at least one week. Don't stir dough. Spoon dough off top into lined muffin pans. Bake at 400 degrees ... 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.
Use the largest bowl you ... batter keeps six weeks. Do not stir when ... to bake. Fill muffin cups 2/3 full. Bake at 375 degrees for 20 minutes.
Mix all dry ingredients in ... as desired. Will last for 6 weeks. Bake in muffin cups at 400 degrees for 15 to 20 minutes. Makes 7 to 8 dozen.
In a large bowl stir ... batter into greased muffin tins (paper may be used) ... Makes approximately 1 gallon batter, enough for 4 dozen muffins.
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