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Country Kitchen
February 1, 2013 Previous Recipe | Next Recipe
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SUE’S CHICKEN SALAD
MOUNTAIN DEW SALAD
PENNE PRIMAVERA
GOURMET POTATOES
FOOLPROOF STANDING RIB ROAST
SWEET POTATO CRUNCH
WILD PLUM MUFFINS
WILD PLUM TEA
LEMON CHEESE POUND CAKE
WILD PLUM MUFFINS

2 cups self-rising flour
2 cups sugar
1 cup finely chopped, toasted walnuts
2 teaspoons allspice
3 eggs
1 cup cooking oil
2 (2.5-ounce) jars baby food plums

Coat 2 (12-count) mini-muffin tins with non-stick spray. Set aside.
In a mixing bowl, stir together dry ingredients. Add eggs, oil and baby food, and stir just until mixed. Spoon batter into muffin cups and bake at 350F for 20 minutes. Yields 24 mini-muffins.





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