17411 magazine oat custard Recipes
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active dry yeast, warm water (110o to 115o), divided and9 Moreactive dry yeast, warm water (110o to 115o), divided, vegetable oil, sugar, molasses, salt, toasted wheat germ, oat bran, quick-cooking oats, king arthur premium 100% whole wheat flour, king arthur unbleached all-purpose flour50 min, 11 ingredients
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oat bran hot cereal, uncooked and10 Moreoat bran hot cereal, uncooked, pillsbury best all purpose flour, baking powder, sugar and sucralose blend for baking, salt, ripe bananas, sliced and divided, reduced fat milk, egg, crisco original no-stick cooking spray, strawberry low sugar preserves24 min, 11 ingredients
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Oat Rollsmilk, quick-cooking oats, shortening, salt and10 Moremilk, quick-cooking oats, shortening, salt, active dry yeast, warm water (110o to 115o), sugar, egg, egg yolk, king arthur unbleached all-purpose flour, quick-cooking oats, salt, egg white, lightly beaten55 min, 14 ingredients
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Apple-Cinnamon Oat-Bran Muffinsoat bran, whole-wheat flour, ground) flaxseed, baking soda and8 Moreoat bran, whole-wheat flour, ground) flaxseed, baking soda, baking powder, ground cinnamon, nutmeg, egg, beaten, canola oil, applesauce, sugar, chopped) pecans12 ingredients
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Pumpkin, Flax, Oat Muffinsoats, baking powder, cinnamon, egg whites and4 Moreoats, baking powder, cinnamon, egg whites, milled flax seed, vanilla, pumpkin, vanilla yogurt8 ingredients
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