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Mix. Add to: 1 c. ... as you would like; store remaining batter in refrigerator in covered container up to 6 weeks. Makes total of 48 muffins.
Mix in order given, alternating ... in refrigerator 6 weeks. Just bake when you ... minute. Add 15 seconds to cooking time after refrigeration.
73. 6 WEEK MUFFINS
Mix all ingredients together. Can store batter in refrigerator for up to 6 weeks. Bake in greased muffin tin at 400 degrees for 15-20 minutes.
Place in a large bowl: ... refrigerator, unbaked, for up to 6 weeks. Scoop mixture into greased muffin tins. Bake at 400 degrees for 15-20 minutes.
USE A BIG BOWL! Pour ... up to 6 weeks. Allow room for expansion. ... degrees for 20 minutes. Raisins, dates, nuts, prunes or apples may be added.
Beat eggs and add sugar, ... at least one week. Don't stir dough. Spoon ... minutes or until done. Dough may be kept in refrigerator up to 6 weeks.
In a large bowl stir together all dry ingredients. In a separate bowl blend eggs, oil and buttermilk. Add liquid mixture to dry mixture and ...
Combine (use large bowl). Stir ... greased muffin tins. Bake 18 to 20 minutes (to light brown). Will keep 6 weeks in refrigerator -bake as needed.
Cream 1 cup shortening and ... refrigerator for 6 weeks. Bake at 400 degrees for 25-30 ... needed. Sprinkle on cinnamon and sugar before baking.
Mix. Bake in muffin pans at 375 F. for 15 minutes. Unused dough can be stored in refrigerator for up to 6 weeks.
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