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Results 51 - 60 of 149 for six week bran muffins
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.
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.
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.
In a large bowl stir ... batter into greased muffin tins (paper may be used) ... Makes approximately 1 gallon batter, enough for 4 dozen muffins.
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.
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.
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.
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.
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 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.
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