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Results 61 - 70 of 252 for week
Mix all dry ingredients. Add wet ingredients. Add raisins, dates, nuts as desired. Bake at 375 degrees for 20 minutes. Refrigerate all ...
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.
Combine first 6 ingredients in ... custard cups, 2/3 full. Bake at 375 degrees for 15-20 minutes. Batter will keep 6 weeks in the refrigerator.
Mix cereal with sugar, flour, ... Batter lasts 6 weeks. To bake, fill muffin ... at 400 degrees for 15 to 20 minutes. Makes 7-8 dozen muffins.
In giant mixing bowl, mix ... up to 6 weeks and they get better all ... greased muffin tins or paper muffin cups. Bake at 400 degrees for 20 minutes.
Cream butter and sugar. Add ... floured muffin tin at 400 degrees for 15-20 minutes. May be stored in refrigerator up to 6 weeks. Makes 30 muffins.
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.
Add soda to boiling water. ... Store remaining batter in refrigerator. It will stay fresh for 6 weeks when stored in air tight plastic container.
Add soda to boiling water. ... Store remaining batter in refrigerator. It will stay fresh for 6 weeks when stored in air tight plastic container.
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.
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