2/3 c shortening
1 c sugar
3 eggs
3 c flour
3 t, heaping, baking powder
1 t salt
1 c milk
1 pint blueberries
Topping: sugar and lemon zest (sprinkle on top of muffins before baking)
Cream the shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the dry ingredients alternately with the milk. When well blended, add the blueberries. This mixture will keep in the refrigerator for two to three weeks. Bake in greased muffin tins at 375 for 15 to 20 minutes. Makes two dozen three-inch muffins.
1 c sugar
3 eggs
3 c flour
3 t, heaping, baking powder
1 t salt
1 c milk
1 pint blueberries
Topping: sugar and lemon zest (sprinkle on top of muffins before baking)
Cream the shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the dry ingredients alternately with the milk. When well blended, add the blueberries. This mixture will keep in the refrigerator for two to three weeks. Bake in greased muffin tins at 375 for 15 to 20 minutes. Makes two dozen three-inch muffins.
cool! Thanks for sharing the recipe. I was able to taste one in the nearby bakeshop and can't stop ordering one whenever I get the chance. Your recipe will be helpful.
ReplyDeleteRaleigh Homes