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Results 61 - 70 of 210 for 6 week muffins
Combine first 6 ingredients in ... bake, fill greased muffin tins 2/3 full. Can also ... minutes. Batter will keep 6 weeks in the refrigerator.
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.
Pour water over bran. Let ... Oil tins are or use paper liner. Bake at 375 degrees for 20 minutes (mini muffins 10-15 minutes, yield: 12 dozen).
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.
Pour boiling water over All ... Bake in greased muffin tins. cover and store unused ... (up to six weeks). Add raisins and nuts ... for about 20 minutes.
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.
Combine dry ingredients and mix. ... will keep several weeks in refrigerator. Bake as needed. Put 2 tablespoons batter per muffin. Bake at 350 degrees for 20 to 25 minutes.
Mix first 5 ingredients in ... covered in refrigerator. Dip off 1 teaspoon and fill muffin pan. Bake 15 to 20 minutes. Batter will last 6 weeks.
In a large bowl stir ... batter into greased muffin tins (paper may be used) ... Makes approximately 1 gallon batter, enough for 4 dozen 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.
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