2 c. all-purpose flour
1 T. baking powder
1 t. salt
1/4 c. vegetable shortening
1/3 c. sugar
2 eggs
2/3 c milk
1 c. blueberries
Preheat oven to 400 degrees. Spray mini muffin pan with cooking spray.
Stir the flour with the baking powder and salt, and set aside. Cream the shortening with the sugar until light and fluffy, then add the eggs and beat lightly.
**Note to self: turn off the mixer when you do this or milk will splatter everywhere and you will be left guessing how much extra milk to add since so much is on the counter!!**
Stir in the dry ingredients, then add the blueberries, mixing only enough to distribute the blueberries. The batter will be quite stiff. **and since there was a wee bit of a loss of milk, it might be even stiffer**
Fill the muffin cups 2/3 full and bake 10-12 minutes or until golden brown. Serve warm with a smear of butter.
Makes 36 mini muffins.
Livi loved these....she has eaten at least three.
Will, no go...texture issues when he saw the blueberries.
I like a sweet muffin, and these are more bread like.
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6 comments:
Your son looks so focused in this picture.
The makings of a great chef.
He is trying to watch the flour be sifted while keeping the sifter in the bowl.....I usually hold one or the other, but capturing a Kodak moment was more imortant!
I made blueberry muffins today too, oddly enough. 4 dozen...gaaaaaaahd.
I'm always looking for good muffin recipes. My kids go nutty for blueberries so these sound perfect.
MMMM!
Jayke LOVES muffins! He won't eat the blueberry ones though. I think he has some texture issues too. He loves muffins with chocolate chips of course. Why wouldn't he that is kind of like eating a big chocolate chip cookie for breakfast!
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