Raisin Bran Muffins Buttermilk - Recipes - Page 9

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Results 81 - 90 of 602 for raisin bran muffins buttermilk

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81. BRAN & HONEY MUFFINS

Mix cereal, flour and soda; ... Fill lightly greased muffin tins 2/3 full. Bake at ... 15 minutes. Batter will keep in refrigerator for 4 weeks.

82. RAISIN BRAN MUFFINS

Combine dry ingredients. In a ... eggs, shortening, and buttermilk. Add dry ingredients gradually and mix well. Fill greased muffin tins or paper lined muffin ... 2 1/2 dozen muffins.

83. 6 WEEK RAISIN BRAN MUFFINS

Combine all ingredients. Mix until ... container. Place in muffin pans (2/3 full). Bake at 400 degrees for 15 to 20 minutes. Good warm or cold.

84. BRAN AND RAISIN MUFFINS (FAT FREE)

Preheat oven to 400 degrees. ... In blender combine buttermilk, apple juice, oil, egg ... then stir in raisins and hot water. Spray a 12 muffin cup pan with non-stick cooking ... buttermilk substitute plain yogurt.

85. RAISIN BRAN MUFFINS

Combine cereal, flour, sugar, salt ... Mix together the buttermilk, eggs and Wesson oil; ... 425°F for 15 to 20 minutes in greased muffin tins.

86. 6 WEEK RAISIN BRAN MUFFINS

Mix all ingredients well. Bake in greased or paper-lined muffin tins for 12-15 minutes on ... refrigerator. Bake as you need them. Makes 5-6 dozen muffins.

87. HEALTHY BRAN MUFFINS

Mix all ingredients together. Store ... Batter keeps 6 weeks in refrigerator. To bake, spray muffin tins with Pam. Bake 400 degrees, 20 minutes.

88. MICROWAVE RAISIN-BRAN MUFFINS

Line a microwave cupcake pan ... until boiling. Add Bran cereal. Stir until cereal is ... baking soda and buttermilk. Spoon batter into desired ... To cook 6 muffins: Place cupcake pan in ... containing only 65 calories.

89. BRAN MUFFINS

Mix cereal with sugar, flour, ... Batter will last up to 6 weeks. To bake, fill greased muffin tin 2/3 full. Bake at 400°F for 15 to 20 minutes.

90. SIX WEEK BRAN MUFFINS

In very large bowl mix ... Add eggs, oil, buttermilk. Mix again, well. Keep ... almost 25 minutes. Makes about 4 dozen muffins, depending on size.

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