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Muffin Ina Garten. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Fill each liner to the top with batter. Allow to cool in the pan for 15. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean.
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Allow to cool in the pan for 15. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean.
Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean.
Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Fill each liner to the top with batter. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Line a muffin pan with paper liners.
Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Allow to cool in the pan for 15. Fill each liner to the top with batter. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Line a muffin pan with paper liners.
Line a muffin pan with paper liners. Allow to cool in the pan for 15. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Fill each liner to the top with batter. Line a muffin pan with paper liners.
Line a muffin pan with paper liners. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Fill each liner to the top with batter. Line a muffin pan with paper liners. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean.
Fill each liner to the top with batter. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Fill each liner to the top with batter. Allow to cool in the pan for 15. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean.
Fill each liner to the top with batter. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15. Line a muffin pan with paper liners. Fill each liner to the top with batter.
Line a muffin pan with paper liners. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Allow to cool in the pan for 15. Fill each liner to the top with batter.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Line a muffin pan with paper liners. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean.
Fill each liner to the top with batter. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Line a muffin pan with paper liners. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Fill each liner to the top with batter.
Allow to cool in the pan for 15. Fill each liner to the top with batter. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Line a muffin pan with paper liners. Allow to cool in the pan for 15.
Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Fill each liner to the top with batter. Allow to cool in the pan for 15. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean.
Line a muffin pan with paper liners. Line a muffin pan with paper liners. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Allow to cool in the pan for 15. Fill each liner to the top with batter.
Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Line a muffin pan with paper liners. Allow to cool in the pan for 15. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean.
Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15. Fill each liner to the top with batter.
Fill each liner to the top with batter. Line a muffin pan with paper liners. Allow to cool in the pan for 15. Fill each liner to the top with batter. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean.
Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Allow to cool in the pan for 15. Line a muffin pan with paper liners. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Fill each liner to the top with batter.
Allow to cool in the pan for 15. Line a muffin pan with paper liners. Fill each liner to the top with batter. Allow to cool in the pan for 15. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean.
Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Line a muffin pan with paper liners. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean.
Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15. Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean. Line a muffin pan with paper liners.
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