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Banana Nut Muffins:

1-3/4 cups All-Purpose flour
1/2 cup sugar
1/2 cup chopped walnuts
1 tsp. baking soda
1/2 tsp. salt
2 large ripe bananas
2 eggs
1/2 cup vegetable oil
One-third cup buttermilk
1 tsp. vanilla extract

Pre-heat oven to 425 degrees. Grease muffin tin (12 cups), or line with paper baking cups.

In large mixing bowl, combine flour, sugar, walnuts, soda and salt. In a separate bowl, mash bananas well. Stir in eggs, oil, buttermilk and vanilla. Combine the two mixtures in the first bowl and stir just until moistened. Spoon batter into muffin cups. Bake 15-18 minutes.

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Wilton 12-c. Nonstick Avanti Muffin Pan

Wilton 12-c. Nonstick Avanti Muffin Pan

Bake a batch of zucchini muffins or cheddar-corn muffins in this 12-cup muffin pan from Wilton. Once baked, your muffins will pop right out without sticking thanks to its special nonstick surface. Exceptional baking performance, superior construction and convenient design features make Avanti a pleasure to use. Commercial-weight construction helps prevent warping and will help distribute heat evenly. Wilton's Everglide, metal-safe, nonstick surface resists scratching even from metal utensils. Oversized handles are designed for easier handling in and out of the oven even when wearing oven mitts. A lifetime limited warranty is included with your muffin pan.




Chicago Metallic 4-c. Nonstick Giant Popover Pan

Chicago Metallic 4-c. Nonstick Giant Popover Pan

Forget those tiny popovers - make giant ones instead using this Chicago Metallic popover pan! The pan is designed so there's plenty of room for the popovers to "pop over" the sides once they bake and begin to rise. The popover pan is made of tin-plated steel and cleans easily in the dishwasher.






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