| BLUEBERRY MUFFINS |
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One dozen muffins1-1/2 cups unsifted all-purpose flour 1/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1 egg 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick, melted 3/4 cup fresh or frozen (thawed) blueberries, rinsed and drained Topping: 1/3 cup sugar 1/2 teaspoon cinnamon 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick, melted Preheat oven to 400ºF. Grease 12 medium muffin cups. Combine flour with sugar, baking powder and salt. Make "well" in center of mixture. Beat milk and egg with fork until blended. Stir in melted Butter Flavor Crisco. Pour into well in dry mixture. Stir only until dry ingredients are moistened. (Batter will be lumpy.) Fold in blueberries. Spoon into greased muffin cups, filling about two-thirds full. Bake at 400ºF until tops are light golden brown, about 22 minutes. Cool 5 minutes. Remove from pans. For topping combine sugar and cinnamon. Dip each warm muffin top in melted Butter flavor Crisco and then in cinnamon-sugar. Best served while still warm. |
