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“Here is a recipe that can be kept in the refrigerator for several weeks, or so I'm told. In my household, it rarely makes it through the week. Even my godson likes this recipe! A healthy choice to the sugary high fat muffins at most fast food stops.”
READY IN:
45mins
YIELD:
24-40 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, beat together oil, sugar and eggs until well mixed. Add remaining ingredients and stir until combined. Cover and refrigerate overnight or up to 6 weeks.
  2. Spoon batter into paper-lined or nonstick muffin tins and bake in 425 F oven for 15 to 20 minutes or until firm to the touch.
  3. Makes 24 large muffins or 48 medium muffins.

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