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Results 71 - 80 of 210 for six week muffins
In large bowl, combine cereal, ... to bake, fill muffin pan cups 2/3 full. Bake ... keep in refrigerator for 6 weeks. Makes 3 quarts of batter.
Combine and mix well Raisin ... keep for 6 weeks. When ready to bake, fill greased muffin pans 2/3 full. Bake at 400 degrees for 15-20 minutes.
Mix all dry ingredients. Add ... bake when needed or bake and freeze uneaten muffins. Makes about 60 muffins. Batter keeps well in refrigerator.
Mix dry ingredients together. Mix ... refrigerated up to 6 weeks. Use as needed. Grease muffin tins and fill 3/4 full. ... degrees for 20 minutes.
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 extra ... stir together. These muffins are best if you make ... up to 6 weeks. To bake: Fill greased ... minutes until golden brown.
Add soda to boiling water. ... Fill well greased muffin tins 2/3 full. Bake at ... fresh for 6 weeks when stored in air tight plastic container.
Pour boiling water on the ... minutes. Store remainder in a tightly closed container for up to 6 weeks, in the refrigerator. Makes 60 muffins.
Cream butter and sugar. Add ... greased and floured muffin tin at 400 degrees for ... be stored in refrigerator up to 6 weeks. Makes 30 muffins.
Pour boiling water over 1 ... store in refrigerator overnight before baking. Oil muffin tins. Bake at 400 degrees for 20 minutes. Use as desired.
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