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Results 81 - 90 of 149 for six week bran muffins
Mix dry ingredients in large ... and stir. Prepare muffin tins and fill 2/3 full. ... Makes 8 dozen. Batter can be kept in refrigerator 6 weeks.
Combine dry ingredients. Add wet ... up to 6 weeks.) Bake as needed in greased muffin tins 2/3 full. Bake at 400 degrees for 15 to 20 minutes.
Pour boiling water over half ... Bake in greased muffin tins or in cupcake papers ... up to 6 weeks. You may add ingredients ... by cut in half.
Mix. Bake in muffin pans at 375 F. for 15 minutes. Unused dough can be stored in refrigerator for up to 6 weeks.
Break eggs into a very ... Mix in raisin bran. Add flour and stir ... keep for 4 weeks in a 40 degree refrigerator. ... greased 2 inch muffin pans 2/3 full. Flatten down ... 3-3/4 cups skim milk.
Using the biggest bowl you ... 4 ingredients. Add bran flakes and sugar then mix. ... Will keep 6 weeks. Date the container the day you make muffin mix. When ready to bake, ... 20 minutes. Makes 45.
Pour boiling water over All Bran. Combine. Set aside. When ... greased cupcake tins or in foil cupcake liners. Bake at 400 degrees for 20 minutes.
Put 2 cups bran into large container and pour ... will keep 6 weeks or longer. Stir and bake ... minutes. Batter makes approximately 5 dozen muffins.
In small bowl, pour boiling water over 100% Bran; let stand until slightly ... Bake in greased muffin tin 20 minutes at 400 ... up to 5 weeks. When using refrigerated batter ... Makes approximately 3 dozen.
Mix brans with boiling water. Add remaining ... quantity in greased muffin tins at 400 degrees for ... kept in refrigerator for up to 7 weeks.
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