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Moist and delicious. It's one of the most favorite among friends and family. Use either one 8x8 inch pan or 4 mini-loaf pans.
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Using overripe bananas yields super moist muffins in this easy recipe for the ultimate homemade muffins, perfect for a lunchbox treat.
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This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes with the lovely addition of raspberry preserves.
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Light and airy buttermilk biscuits are topped with juicy, fresh strawberries in this dessert favorite.
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Mini banana bread loaves make it easy to eat some and freeze some for later. They have the crunch of freshly-toasted pecans and a hint of coconut flavor to boost the banana taste.
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These gluten-free coconut cupcakes are layered with strawberries and bananas for a fluffy and light treat for any occasion.
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These two loaves of moist, dense pumpkin nut bread get their pizzazz from lots of cinnamon, allspice, and nutmeg.
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These are good any time of year. They are excellent frosted with cream cheese icing.
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Combining cranberry-walnut muffins and zucchini bread in this recipe will get you 12 delicious muffins.
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These cookies are big, soft and excellent! Great with frosting too! We won't eat any other sugar cookie!
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You 'll need buttermilk for a subtle tang, and a touch of ginger and molasses for a marvelous complexity of flavors. You cannot go wrong with these muffins.
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A vintage banana bread recipe has been handed down through the family, and now the secret is out. It's made with butter, not oil, and there's a bit of vinegar in it.