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Results 91 - 100 of 210 for six week muffins
Mix all dry ingredients into ... container and refrigerate. Will keep for 6 weeks. Fill muffin tins 2/3 full. Bake at 400 degrees 15 to 20 minutes.
Mix cereal with sugar, flour, ... batter into greased muffin pans, filling 2/3 full. Bake ... up to 6 weeks and use as desired. Makes 7 to 8 dozen.
93. 6 - WEEK MUFFINS
Mix dry ingredients. Add remaining ... up to 6 weeks. Bake only as many ... or only to the portion being used - something different every day.
Combine all ingredients in a ... as needed. This mixture will last up to 6 weeks. Bake at 425 degrees for 15-20 minutes in greased muffin tins.
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 all dry ingredients. Add ... refrigerator up to six weeks. They get better. As needed, fill muffin tins 1/3 full. Bake at ... minutes. Makes 48 muffins.
Mix all ingredients. Put in ... Will keep 4-6 weeks in refrigerator. When ready to use, dip into greased muffin tins without stirring batter. Bake ... to take for gifts.
Makes 5-6 dozen. Batter can stay in refrigerator up to six weeks. Let stand until soft ... to bake. Mix well. Bake 25-30 minutes at 350 degrees.
Mix cereal and sugar. Add ... remaining ingredients. Butter muffin tins or use papers and ... stored, covered, for up to 6 weeks in the refrigerator.
100. 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.
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