153 cream bread muffins creamed Recipes

cream cheese, softened, sugar, milk, vegetable oil, egg, cranberry quick bread mix

butter, softened, sugar, eggs, sour cream, corn bread/muffin mix, milk, whole kernel corn, drained, cream-style corn

jiffy corn muffin mix, cream-style corn, whole kernel corn, drained, eggs, beaten, sour cream, melted butter, shredded swiss cheese or 4 oz cheddar cheese

corn muffin mix, cream-style corn, drained, sour cream, butter, melted, eggs, whole kernel corn, drained

jiffy corn muffin mix, whole kernel corn, creamed corn, eggs, slightly beaten, margarine, melted, sour cream, cheddar cheese, shredded

butter, celery, minced, onions, minced, flour, chicken broth, half-and-half, chopped cooked chicken, corn muffin mix

cream cheese softened, sugar divided, percent milk, vegtable oil, egg, cranberry quick bread mix

cream cheese, softened, tblsps. sugar, divided, reduce-fat (2%) milk, vegetable oil, egg, cranberry quick bread mix

bake quick breads on the center oven rack for best heat circulation., quick breads from the pan after about 10 minutes cooling for easier pan removal., cool quick breads completely before slicing. use a sharp thin-bladed knife and a light sawing motion to cut cleanly through the loaf., after cooling , wrap loaves tightly and store in refrigerator for up to 1 week or in the freezer for up to 3 months., muffin batter should be lumpy after stirring the dry ingredients into the wet ingredients. stir just until moistened for muffins that are tender and nicely rounded., use a spring-handled #20 or #24 ice cream scoop to fill muffins cups or a melon ball-size scoop for mini-muffins., fill empty , greased muffin cups with water to prevent burning the grease during baking.

butter, softened, plus more for greasing pan, cream cheese, softened, all-purpose flour, butter, all-purpose flour, half-and-half or cream, condensed cream of mushroom soup, sliced mushrooms, drained, grated parmesan, egg, beaten, cooked shrimp, peeled, deveined, and coarsely diced, garlic powder, buttered bread crumbs, for topping, parsley sprigs, for garnish, beef tenderloin, cut into chunks, salt and pepper, olive oil, butter, minced garlic, sliced fresh mushrooms, green onions, sliced, beef stock, heavy cream, special equipment : 6-cup jumbo muffin tin

corn muffin or 2 corn toaster cakes, cut into 1/2-inch cubes (1 1/4 cups), whole milk, egg, molasses, ground ginger, butter pecan or maple walnut ice cream

corn bread/muffin mix, milk, vegetable oil, egg, onion, chopped, cream-style corn, shredded cheddar cheese, divided, sour cream, mayonnaise, salt, drops hot pepper sauce

whole kernel corn, cream style corn, eggs, butter, fat free sour cream, jiffy brand corn muffin mix, scant 1/4 cup sugar * optional

eggs, sour cream, whole kernel corn (15-1/4 oz size) drained, cream-style corn (14-3/4 oz size), butter -- melted, corn bread/muffin mix (8-1/2 oz size)

frozen corn, cream-style corn, reduced-fat sour cream, corn bread/muffin mix, egg substitute, butter, melted

corn muffin mix, cream corn - 8 oz, eggs, low fat sour cream, melted butter, whole kernel corn - 8 oz

whole kernel corn, undrained, cream style corn, sour cream, butter, melted, corn bread/muffin mix, eggs

whole kernel corn, undrained, cream-style corn, sour cream, butter, melted, corn bread/muffin mix, eggs