Blueberry Muffins
For Amanda, 'cause it already is.
Blueberry Muffins
3/4 cup sugar
6 tablespoons shortening (Crisco)
1/3 teaspoon white vinegar
1 egg
3/4 cup milk
1/2 teaspoon vanilla extract
2 cups flour (I use one cup all-purpose and one cup whole wheat)
1 tsp salt (I usually skip this)
3/4 teaspoon baking soda
1 1/2 teaspoons cream of tartar
1 cup blueberries (rinsed)
1. Preheat oven to 400 degrees.
2. Cream sugar, Crisco and vinegar in one bowl until light and fluffy.
3. Add egg and cream again until light.
4. Mix milk and vanilla extract in mixing bowl. Add to first mixture and beat well.
5. Add all dry ingredients (flour, salt, baking soda, cream of tartar) to a separate bowl and mix well.
6. Combine two mixtures and mix until just blended.
7. Fold in blueberries.
8. Place in muffin tins. Use papers or spray heavily with baking no stick. You should get a dozen muffins, maybe more.
9. Bake for 16 minutes (longer if the blueberries are frozen).
In the unlikely event that you have extras, they freeze really well.
Blueberry Muffins
3/4 cup sugar
6 tablespoons shortening (Crisco)
1/3 teaspoon white vinegar
1 egg
3/4 cup milk
1/2 teaspoon vanilla extract
2 cups flour (I use one cup all-purpose and one cup whole wheat)
1 tsp salt (I usually skip this)
3/4 teaspoon baking soda
1 1/2 teaspoons cream of tartar
1 cup blueberries (rinsed)
1. Preheat oven to 400 degrees.
2. Cream sugar, Crisco and vinegar in one bowl until light and fluffy.
3. Add egg and cream again until light.
4. Mix milk and vanilla extract in mixing bowl. Add to first mixture and beat well.
5. Add all dry ingredients (flour, salt, baking soda, cream of tartar) to a separate bowl and mix well.
6. Combine two mixtures and mix until just blended.
7. Fold in blueberries.
8. Place in muffin tins. Use papers or spray heavily with baking no stick. You should get a dozen muffins, maybe more.
9. Bake for 16 minutes (longer if the blueberries are frozen).
In the unlikely event that you have extras, they freeze really well.