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Friday, February 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Sarah Younger
  • 2 cups all-purpose flour*
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs
  • 2/3 cup vegetable oil
  • 3 TBS milk
  • 1 tsp. vanilla
  • 1/2 cup chopped walnuts or pecans, optional
Preheat oven to 350 degrees.
Sift dry ingredients.
In a bowl, whisk eggs, oil, milk and vanilla. Toss in nuts, if desired.
Stir wet ingredients into dry ingredients. Stir well but do not overmix.
Pour batter into a greased loaf pan or 16 muffin wells. Bake loaf for 50 minutes to 1 hour and muffins for 25 to 30 minutes. Bread is done when toothpick or knife inserted comes out clean.
* Whole-wheat flour may be used instead of all-purpose.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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