Diabetic Bran Muffins

Name: Diabetic Bran Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 1 1/3 cups buttermilk, low fat; 3/4 cup All Bran cereal; 3/4 cup bran, 100%; 2 1/2 cups all purpose flour; 1/2 cup Splenda; 4 teaspoons baking powder; 2 teaspoons baking soda; 1/4 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup applesauce, unsweetened; 1/4 cup molasses, light; 1 teaspoon vegetable oil; 1 egg; 1 teaspoon vanilla extract; 1/3 cup raisins

September 30, 2020 BeckieLeave a comment

Diabetic Bran Muffins

Save to BigOven

Yum

Cuisine American

Category Muffins

Persons

Serving Size

1 each

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Rate this recipe

0 ratings

Ingredients

1 1/3 cups buttermilk, low fat
3/4 cup All Bran cereal
3/4 cup bran, 100%
2 1/2 cups all purpose flour
1/2 cup Splenda
4 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup applesauce, unsweetened
1/4 cup molasses, light
1 teaspoon vegetable oil
1 egg
1 teaspoon vanilla extract
1/3 cup raisins

Instructions

Preheat oven 375°F. Lightly coat 16 muffin cups with cooking spray or line with paper liners.
In a large mixing bowl combine buttermilk with All Bran and 100% bran. Let stand for 10 minutes.
In a separate bowl, stir together the flour, Splenda, baking powder, baking soda, cinnamon & salt. Stir applesauce, molasses, vegetable oil, egg & Vanilla into the bran mixture. Mix well.
Make a well in the center of the flour mixture, pour in the applesauce/bran mixture and currants. Stir just until combined.
Spoon batter into prepared muffin cups. Bake for 25 minutes.
Makes 16 muffins

Notes

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Exchanges: 1 Starch; 1 Fruit; 1/2 Fat

Amount Per Serving: 1 each
Calories		124.71 kcal
% Daily Value*
Total Fat 1.09 g		1.7%
	Saturated Fat 0.27 g	1.4%
	Trans Fat 0.0 g
Cholesterol 10.81 mg		3.6%
Sodium 301.05 mg		12.5%
Total Carbohydrate 26.27 g		8.8%
	Dietary Fiber 1.6 g	6.4%
	Sugars 8.57 g
Protein 3.52 g

Vitamin A 2.49 %		Vitamin C 2.75 %
Calcium 13.72 %		Iron 10.73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

all bran cereal,

applesauce,

buttermilk,

raisins,

splenda

Red Velvet Cinnamon Rolls

June 30, 2020 BeckieLeave a comment

Red Velvet Cinnamon Rolls

Save to BigOven

Yum

Cuisine American

Category Pastries

Persons

Serving Size

1 each

Prep Time

3 hours, 20 minutes

Cook Time

20 minutes

Total Time

3 hours, 40 minutes

Rate this recipe

0 ratings

Ingredients

Red Velvet Cinnamon Rolls

1 package red velvet cake mix (regular size)
2-1/2 to 3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (120Â° to 130Â°)
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
Icing:
2 cups confectioners' sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk

Instructions

Combine cake mix, 1 cup flour and yeast. Add water; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours.
Meanwhile, in another bowl, mix brown sugar and cinnamon.
Punch down dough. Turn onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Brush with melted butter to within 1/4 inch of edges; sprinkle with sugar mixture.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices. Place cut sides up in a greased 13x9-inch baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour.
Preheat oven to 350°. Bake until puffed and light brown, 15-20 minutes. Cool slightly.
Beat confectioners' sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		437.1 kcal
% Daily Value*
Total Fat 7.71 g		11.9%
	Saturated Fat 4.47 g	22.4%
	Trans Fat 0.34 g
Cholesterol 15.66 mg		5.2%
Sodium 325.94 mg		13.6%
Total Carbohydrate 87.29 g		29.1%
	Dietary Fiber 1.57 g	6.3%
	Sugars 47.75 g
Protein 5.06 g

Vitamin A 5.71 %		Vitamin C 0.02 %
Calcium 11.52 %		Iron 13.05 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

active dry yeast,

all-purpose flour,

brown sugar,

cinnamon,

Red Velvet Cake Mix

Valentine Heart Breadsticks

February 8, 2020April 16, 2020 BeckieLeave a comment

Valentine Heart Breadsticks

Save to BigOven

Yum

Cuisine American

Category Breads and Pastries Quick Breads Valentine's Day

Persons

Serving Size

Prep Time

10 minutes

Cook Time

18 minutes

Total Time

28 minutes

Rate this recipe

0 ratings

Ingredients

Valentine Heart Breadsticks

1 (11 ounce) can refrigerated soft breadsticks
2 tablespoons Kraft 100% Grated Parmesan Cheese
1/2 teaspoon dried thyme leaves, crushed

Instructions

Twist 2 pieces breadstick dough together; form into heart shape. Place on cookie sheet. Repeat with remaining breadstick dough.
Sprinkle hearts with cheese and thyme.
Bake at 350°F for 15 to 18 minutes or until lightly browned.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 4
Calories		349.34 kcal
% Daily Value*
Total Fat 9.25 g		14.2%
	Saturated Fat 2.27 g	11.4%
	Trans Fat
Cholesterol 4.82 mg		1.6%
Sodium 653.49 mg		27.2%
Total Carbohydrate 53.63 g		17.9%
	Dietary Fiber 2.39 g	9.6%
	Sugars 1.04 g
Protein 11.9 g

Vitamin A 1.66 %		Vitamin C 0.07 %
Calcium 10.35 %		Iron 19.72 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

3 ingredients,

dried thyme,

parmesan cheese,

refrigerated soft breadsticks

Source: Food.com

Cinnamon Loaves

January 8, 2020April 18, 2020 BeckieLeave a comment

Cinnamon Loaves

Save to BigOven

Yum

Cuisine American

Category Cakes Quick Breads

Persons

Serving Size

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Rate this recipe

0 ratings

Ingredients

Cinnamon Loaves

1 (15-1/4-ounce) package yellow cake mix
4 large eggs
3/4 cup vegetable oil
3/4 cup water
1 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons ground cinnamon

Instructions

Preheat oven to 350°.
Beat first 5 ingredients at high speed of mixer 3 minutes. Pour half of batter evenly into 2 greased and floured 4 x 8" loaf pans.
Stir together sugar and cinnamon in a small bowl; sprinkle half of sugar mixture evenly over batter in loaf pans. Pour remaining batter evenly loaf pans, and sprinkle evenly with remaining sugar mixture. Gently swirl with a knife.
Bake at 350° for 45 minutes or until a wooden toothpick inserted in center comes out clean.
Cool in pans on wire racks. Store in freezer, if desired.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 24
Calories		157.86 kcal
% Daily Value*
Total Fat 10.43 g		16%
	Saturated Fat 1.43 g	7.2%
	Trans Fat 0.06 g
Cholesterol 40.73 mg		13.6%
Sodium 74.07 mg		3.1%
Total Carbohydrate 14.58 g		4.9%
	Dietary Fiber 0.64 g	2.6%
	Sugars 4.23 g
Protein 2.04 g

Vitamin A 2.3 %		Vitamin C 0.08 %
Calcium 4.1 %		Iron 2.91 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cinnamon,

sugar,

vanilla extract,

vegetable oil,

yellow cake mix

Source: Mr. Food

Delilah’s Buttermilk Biscuits

December 30, 2019April 18, 2020 BeckieLeave a comment

Delilah's Buttermilk Biscuits

Save to BigOven

Yum

Cuisine American

Category Biscuits Quick Breads

Persons

Serving Size

Prep Time

20 minutes

Cook Time

13 minutes

Total Time

33 minutes

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0 ratings

Ingredients

Delilah's Buttermilk Biscuits

3 1/3 cups unbleached all-purpose flour
2 teaspoons salt
2 tablespoons single-acting baking powder
4 oz. chilled lard, cut into pieces
1 cup + 2 tablespoons buttermilk

Instructions

Preheat oven to 450ºF.
Combine flour, salt and baking powder in a large mixing bowl. Mix well. Add chilled lard and blend quickly with a pastry blender or fingertips until mixture has texture of cornmeal. Add milk all at once, and stir vigorously for a few seconds with a stout wooden spoon.
Work dough into a ball, and turn onto a lightly floured surface. Knead dough vigorously for 3 seconds, then shape the dough into a round cake
Dust rolling pin and rolling surface lightly with flour. Roll dough evenly from center outward to a 1/4" thickness. Pierce surface of dough with a dinner fork, then cut out biscuits using a 2" biscuit cutter dipped in flour.
For nice, straight-edged biscuits, do not wiggle cutter. Press straight down and pull up sharply. It is best to start cutting biscuits from outer edge of circle. Cut very close to edge to waste as little dough as possible. You can't re-roll leftover dough.
Place biscuits 1/4" apart on a heavy cookie sheet with a shiny surface (biscuits will brown better).
Bake for 12 - 13 minutes. Remove biscuits from oven, and leave for a few minutes, then serve hot.
Biscuits can be reheated by setting them in a 375º F. oven on a baking sheet, uncovered, for 4 - 5 minutes.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 12
Calories		221.99 kcal
% Daily Value*
Total Fat 9.99 g		15.4%
	Saturated Fat 3.88 g	19.4%
	Trans Fat
Cholesterol 9.9 mg		3.3%
Sodium 225.87 mg		9.4%
Total Carbohydrate 28.15 g		9.4%
	Dietary Fiber 0.94 g	3.8%
	Sugars 1.19 g
Protein 4.35 g

Vitamin A 0.36 %		Vitamin C 0.26 %
Calcium 20.12 %		Iron 10.45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

5 ingredients,

buttermilk,

lard,

unbleached all-purpose flour

Source: Unknown

Whole Wheat Nut Bread

December 25, 2019August 6, 2020 BeckieLeave a comment

Whole Wheat Nut Bread

Save to BigOven

Yum

Cuisine American

Category Breads and Pastries Quick Breads

Persons

Serving Size

Prep Time

15 minutes

Cook Time

1 hour, 15 minutes

Total Time

1 hour, 30 minutes

Rate this recipe

0 ratings

Ingredients

2/3 cup pitted dates -- chopped
1/3 cup figs -- chopped
1/2 cup nuts -- chopped
1 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups whole wheat flour
1/4 cup brown sugar
1 egg -- beaten
1/2 cup honey
1 1/3 cups milk
3 tablespoons shortening
1 1/2 teaspoons grated orange peel

Instructions

Mix fruit and nuts with 2 tablespoons flour.
Sift remaiing flour with baking powder, salt and soda. Mix in whole wheat flour. Add brown sugar gradually to eggs and beat thoroughly.
Add honey, milk, shortening and orange peel to egg mixture. Add to dry ingredients mixing only enough to dampen all the flour. Add fruit and nuts.
Pour into 9"x5"x2" greased loaf pan. Bake at 350°F for 1 1/4 hours.
Cool before slicing.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 12
Calories		284.63 kcal
% Daily Value*
Total Fat 7.92 g		12.2%
	Saturated Fat 1.9 g	9.5%
	Trans Fat 0.42 g
Cholesterol 16.04 mg		5.3%
Sodium 245.23 mg		10.2%
Total Carbohydrate 50.59 g		16.9%
	Dietary Fiber 3.55 g	14.2%
	Sugars 24.99 g
Protein 6.19 g

Vitamin A 2.16 %		Vitamin C 0.57 %
Calcium 14.21 %		Iron 7.49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

dates,

figs,

honey,

whole wheat flour

Savory Oatmeal Muffins

November 19, 2019April 19, 2020 BeckieLeave a comment

Savory Oatmeal Muffins

Save to BigOven

Yum

Cuisine American

Category Muffins

Persons

Serving Size

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Rate this recipe

0 ratings

Ingredients

Savory Oatmeal Muffins

1 1/2 cups white whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon crumbled dried sage
3/4 cup plus 2 tablespoons old-fashioned rolled oats, divided
2 tablespoons grated extra-sharp cheddar cheese
1 1/2 cups buttermilk
1/3 cup packed brown sugar
1 large egg, lightly beaten
4 tablespoons unsalted butter, melted and cooled
3 ounces Canadian bacon, diced
cooking spray

Instructions

Preheat oven to 375°F.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon and sage.
In a small bowl, combine 2 tablespoons of the oats with cheese.
In a large bowl, stir together buttermilk and remaining oats and let stand for 5 to 10 minutes to let the oats soften.
Stir in brown sugar, egg and butter until combined. Add dry ingredients and stir just until moistened; fold in diced bacon.
Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray. Sprinkle tops with oat-cheese mixture.
Bake until lightly browned and a toothpick placed in the center comes out with a few moist crumbs attached, about 18 to 20 minutes. Remove and let stand for 5 minutes before transferring the muffins to a wire rack. Serve warm.
Makes 12 muffins.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 12
Calories		174.9 kcal
% Daily Value*
Total Fat 7.17 g		11%
	Saturated Fat 3.47 g	17.4%
	Trans Fat 0.19 g
Cholesterol 32.91 mg		11%
Sodium 241.45 mg		10.1%
Total Carbohydrate 22.71 g		7.6%
	Dietary Fiber 2.22 g	8.9%
	Sugars 7.63 g
Protein 6.42 g

Vitamin A 5.57 %		Vitamin C 0.36 %
Calcium 7.12 %		Iron 5.53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Canadian bacon,

cinnamon,

extra-sharp cheddar cheese,

old-fashioned rolled oats,

white whole-wheat flour

Shortnin’ Bread

September 25, 2019April 19, 2020 BeckieLeave a comment

Shortnin' Bread

Save to BigOven

Yum

Cuisine American

Category Quick Breads

Persons

Serving Size

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Rate this recipe

0 ratings

Ingredients

2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup buttermilk
1/4 cup + 2 tablespoons butter or margarine
1 cup molasses
1 egg, slightly beaten

Instructions

Combine first 4 ingredients in a large mixing bowl. Blend well and set aside.
Dissolve soda in buttermilk and set aside.
Combine butter and molasses in a heavy saucepan and bring to a boil, stirring constantly. Add flour mixture. Stir in buttermilk and egg together.
Pour batter into A greased and floured 10″ iron skillet.
Bake at 350º F. For 25 – 30 minutes or until toothpick inserted in center comes out clean.
Cool in skillet for 10 minutes and invert onto plate. Slice in pie shaped wedges.
Makes 6-8 servings.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 8
Calories		326.8 kcal
% Daily Value*
Total Fat 9.65 g		14.8%
	Saturated Fat 5.79 g	29%
	Trans Fat 0.35 g
Cholesterol 43.49 mg		14.5%
Sodium 290.12 mg		12.1%
Total Carbohydrate 56.27 g		18.8%
	Dietary Fiber 0.94 g	3.8%
	Sugars 32.33 g
Protein 4.51 g

Vitamin A 9.29 %		Vitamin C 0.18 %
Calcium 11.61 %		Iron 19.77 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

buttermilk,

cast iron skillet,

molasses

Lemon Cream Bread

June 8, 2019April 22, 2020 BeckieLeave a comment

Lemon Cream Bread

Save to BigOven

Yum

Cuisine American

Category Breads and Pastries Quick Breads

Persons

Serving Size

Prep Time

10 minutes

Cook Time

1 hour

Total Time

1 hour, 10 minutes

Rate this recipe

0 ratings

Ingredients

Lemon Cream Bread

1/2 cup butter
1 1/4 cups sugar
2 large eggs
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
5 1/2 ounces evaporated milk
8 ounces cream cheese
1/4 cup water
1/2 cup pecans, chopped
2 tablespoons grated lemon rind
1/3 cup sugar
1/4 cup lemon juice

Instructions

Cream butter, sugar, and cream cheese until light and fluffy. Add eggs, one at a time, beating thoroughly after each one.
Add dry ingredients alternately with milk and water, blending well. Fold in nuts and lemon rind.
Pour into a greased and floured 9x5x3 inch loaf pan.
Bake at 350°F about 1 hour or until golden brown.
Stir sugar with lemon juice until dissolved. Drip over hot loaf. Let stand in pan for 30 minutes.
Turn out on a cake rack.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 12
Calories		382.78 kcal
% Daily Value*
Total Fat 19.43 g		29.9%
	Saturated Fat 9.68 g	48.4%
	Trans Fat 0.31 g
Cholesterol 75.89 mg		25.3%
Sodium 270.28 mg		11.3%
Total Carbohydrate 47.83 g		15.9%
	Dietary Fiber 1.19 g	4.8%
	Sugars 28.7 g
Protein 6.0 g

Vitamin A 17.31 %		Vitamin C 3.95 %
Calcium 15.29 %		Iron 8.9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cream cheese,

evaporated milk,

lemon rind,

pecans

Peach and Brown Sugar Muffins

December 11, 2018May 12, 2020 BeckieLeave a comment

Peach and Brown Sugar Muffins

Save to BigOven

Yum

Category Breads and Pastries Muffins Quick Breads

Persons

Serving Size

1 each

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Rate this recipe

0 ratings

Ingredients

Peach and Brown Sugar Muffins

4 cup all purpose flour
2/3 cup packed brown sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
2 eggs
2 cup sour cream
1/2 cup cooking oil
1 cup chopped fresh peaches

Instructions

In large mixing bowl, stir together flour, sugar, baking powder, salt, baking soda and allspice. Make a well in center.
Combine eggs, sour cream and oil; stir in peaches. Add peach mix all at once to flour mix. Stir just until moist. Batter should be lumpy.
Spoon into greased muffin cups filling 2/3 full.
Bake at 400°F for 20 to 25 minutes.
Makes about 20 muffins.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		221.35 kcal
% Daily Value*
Total Fat 10.66 g		16.4%
	Saturated Fat 3.22 g	16.1%
	Trans Fat 0.02 g
Cholesterol 27.96 mg		9.3%
Sodium 172.79 mg		7.2%
Total Carbohydrate 28.05 g		9.4%
	Dietary Fiber 0.8 g	3.2%
	Sugars 8.51 g
Protein 3.68 g

Vitamin A 5.4 %		Vitamin C 0.81 %
Calcium 13.98 %		Iron 8.35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

allspice,

brown sugar,

fresh peaches,

sour cream

Diabetic Bran Muffins

Ingredients

Instructions

Notes

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Red Velvet Cinnamon Rolls

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Valentine Heart Breadsticks

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Cinnamon Loaves

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Cinnamon Loaves

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Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

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Delilah's Buttermilk Biscuits

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Delilah's Buttermilk Biscuits

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Whole Wheat Nut Bread

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Savory Oatmeal Muffins

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Savory Oatmeal Muffins

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Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

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Shortnin' Bread

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Lemon Cream Bread

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Peach and Brown Sugar Muffins

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