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Results 51 - 60 of 86 for whole wheat berry muffins
Combine dry ingredients. Mix egg, ... and blend well. Fold in blueberries. Fill greased muffin tins 2/3 full. Bake at 400 degrees for 20 minutes.
Sift dry ingredients together. Combine with moist until just mixed. Bake 20-25 minutes at 400°F.
Combine dry ingredients, except 1 ... Spoon batter into muffin cups. Sprinkle with sugar. Bake at 425 degrees for 15 minutes until golden brown.
Combine dry ingredients in bowl. Stir well to blend. Combine in separate bowl the milk, egg, and oil. Beat well. Add liquid to dry ...
Sift all dry ingredients together. ... Quickly fold in blueberries and divide into 12 well oiled muffin tins. Bake at 400 degrees for 25 minutes.
Combine first 5 ingredients in ... moistened. Spoon into muffin pans coated with cooking spray, ... To freeze: Place muffins in an air-tight container; freeze. ... or until thoroughly heated.
Mix and sift dry ingredients. ... be lumpy. Fill well greased muffin pans 2/3 full. Bake at 400 degrees F. 30 to 35 minutes. Makes 12 muffins.
Mix all dry ingredients first. Then add wet ingredients. Lastly add the blueberries. Pour into oiled muffin tin. Bake at 350 degrees for 20 minutes.
Whip together then add: Mix ... mixing easily until berries are throughout batter. Fill muffin tins. Bake 350 degrees, 30 minutes. 1 1/2 to 2 dozen.
Pastry flour works best, but regular whole wheat flour can be substituted. Preheat ... Grease 12 cup muffin tin. Wash and drain berries. ... toothpick comes out clean.
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