2 oiled or foil-lined muffin tins.
Bake for 20
il a 6 cup standard muffin tin, or use paper liners
Heat oven to 400.
Mix all ingredients.
Fill 12 greased muffin cups with mixture.
Bake for about 17 minutes.
In a large bowl, sift together flour, sugar, soda and salt. Add nut meats, if desired.
Beat eggs, oil and buttermilk.
Add dry ingredients, nuts and cereal and mix well.
Store in closed container.
Refrigerate when ready to bake.
Put in paper lined muffin pan.
Bake at 350\u00b0 for 20 minutes.
This mix will keep in refrigerator for 2 to 3 weeks, so it may be baked a small portion at a time.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
Saute beef and onion in the hot fat in a heavy skillet.
Stir in the consomme, parsley, salt, pepper and A.1. Worcestershire sauce.
Spread the mixture in a casserole of a size that will leave at least an inch of space at the top.
Make your favorite muffin recipe or use a corn muffin mix.
Spoon it carefully on top of the casserole, smoothing with a knife.
Bake 25 minutes at 350\u00b0. Serves 5 to 6. Serve with fluffy mashed potatoes and buttered broccoli.
or later use.This dough recipe can be used to make
ightly grease 1/2 cup muffin tin or use paper liners
ontainer in refrigerator.
Grease muffin tins and fill 2/3
Heat oven at 400 Fahrenheit.
Mix the dry ingredients together: flour, baking powder, salt, and sugar.
In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired.
Bake for 20 minutes or until light to medium brown.
In a very large bowl, combine Raisin Bran, sugar and flour. Add buttermilk, oil, eggs and raisins.
Stir well.
Pour into greased muffin tins and bake at 375\u00b0 for 15 to 20 minutes.
This recipe can be kept in the refrigerator for 5 to 6 weeks.
Mix Raisin Bran with sugar.
Add flour, salt and baking soda and stir.
Add beaten eggs, oil and buttermilk.
Mix well.
Spray small muffin pan with Pam.
Place mixture in muffin pan.
Bake in preheated oven at 400\u00b0 for 10 to 12 minutes.
nd just guessed for the recipe).
Soak the All Bran
hrenheit . Grease or spray your muffin pan if you are not
In large bowl, soak raisin bran cereal in milk for 10 minutes.
Add egg, oil and vanilla.
Mix well.
Add flour, sugar, baking powder and salt.
Mix just until moistened.
Batter will be lumpy.
Divide batter between 12 greased or paper-lined muffin tins.
Mix cinnamon and sugar for topping.
Sprinkle cinnamon/sugar mixture over muffins.
Bake at 400 degrees for 20 minutes, or until done.
Blend flour, sugar, soda and salt in a large bowl.
Stir in cereal.
Add buttermilk, oil and eggs and blend just until moistened.
(May be stored in fridge in nonmetal bowl for 6 weeks.)
As needed, fill lightly greased muffin pans 2/3 full. Bake at 400\u00b0 for 15 to 20 minutes.
May brush top with butter and sprinkle with cinnamon sugar before baking.
Makes about 5 dozen muffins.
Recipe may be halved.
Blend flour, sugar, baking soda and salt in large mixing bowl. Stir in cereal.
Add buttermilk, oil and eggs and blend until dry ingredients are moistened.
Do not stir batter again.
Mixture may be stored in non-metal bowl in refrigerator for up to 6 weeks. Fill lightly greased muffin pans 2/3 full.
Bake at 400\u00b0 for 15 to 20 minutes.
If desired, lightly brush melted butter over batter and sprinkle with cinnamon sugar before baking.
Makes 4 dozen. Recipe may be halved.
Prepare your favorite pie crust recipe and line 12 muffin tins.
Set aside.
Slightly beat the eggs with a fork.
Add butter, brown sugar, salt and vanilla.
Beat again.
Pour into pie-crust-lined muffin tins.
Place raisins in each tin.
Bake at 325\u00b0 for 20 minutes.
Beat eggs and sugar; add remaining ingredients, mixing well. Bake 15 to 20 minutes at 375\u00b0 in muffin tins.
Recipe may be cut in half.
Batter will last 6 weeks in refrigerator.
Blend flour, sugar, baking soda and salt in a large mixing bowl.
Stir in cereal and walnuts.
Add buttermilk, oil and eggs.
Blend until dry ingredients are moistened.
Do not over stir.
Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
Fill muffin tins 2/3 full.
Bake at 400\u00b0F for 20 minutes.
Recipe may be doubled.