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1 1/4 c. sugar
2/3 c. margarine, melted
1/4 c. buttermilk
2 eggs
1 tsp. vanilla
4 medium (2 c.) ripe bananas, mashed
2 c. flour
3/4 tsp. baking soda
1/8 tsp. salt
1 c. fresh or frozen blueberries
powdered sugar

Heat oven to 350 degrees. In a mixer, combine sugar, margarine,
buttermilk, eggs and vanilla. Beat on medium until creamy. Add
bananas; continue beating until well mixed. Add flour, baking soda
and salt. Beat at low speed until moistened.

By hand, stir in blueberries. Spoon into paper lined muffin
cups, filling each 2/3 full. Bake 25 to 30 minutes or until
toothpick comes out clean. Remove from pan. Cool. Just before
serving, sprinkle top with powdered sugar. Yields 20 snack cakes.

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