Dolly Madison Muffins Recipes
DOLLY MADISON MUFFINS
I haven't tried these but I liked the idea that you make the batter, keep it in the refrigerator, and bake only as many as you want.
Provided by Stacia in MI
Categories Breads
Time 30m
Yield 4-5 dozen, 48-72 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together in very large bowl.
- Let the batter stand in refrigerator for at least 24 hours before baking.
- The batter keeps for 4 weeks.
- Bake for 20 minutes in a 400 degree Fahrenheit oven.
Nutrition Facts : Calories 166.8, Fat 5.5, SaturatedFat 0.9, Cholesterol 18.4, Sodium 203.9, Carbohydrate 27.3, Fiber 1.3, Sugar 13.9, Protein 3.2
DOLLY MADISON DOUBLE CHOCOLATE CHIP MEGA MUFFINS
Found these on the CopyKat web site. I love the chocolate chip muffins from Costco Wholesale. They have 45 fat grams and I don't go anywhere near them, but these sound so delicious I will splurge.
Provided by Kimi Gaines
Categories Muffins
Time 45m
Number Of Ingredients 7
Steps:
- 1. Mix cake mix, pudding, water, eggs and almond extract until smooth. Stir in chocolate chips last, blend thorough.
- 2. Fill muffin cups 3/4 full and bake in a 350F for 25-35 minutes, but do not overcook.
BREAKFAST CUPS
This is easy to make. I haven't tried yet, but think it could be frozen and reheated with good results. This is much better than ordinary sausage biscuits. I am going to try it with whole wheat next to see if that is even better. I adapted this from a cookbook put out by MIA-POW group.
Provided by Senior Lady
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Open the biscuits (I used Grands, but others would do) and pull each apart into two halves. Press the dough into pre-sprayed muffin pans bringing up the edges to the top. The jumbo muffin size works well.
- Mix other ingredients together and spoon into each biscuit.
- Bake in 350 oven until golden brown.
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