| CLASSIC BLUEBERRY MUFFINS |
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Makes 1 dozenCRISCO No-Stick Cooking Spray 2 cups all-purpose flour 2/3 cups sugar 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup milk 1/2 cup CRISCO Oil 2 eggs 1 cup fresh blueberries (if using frozen, see note) 1/4 cup coarse sugar, optional Preheat oven to 400 degrees. Spray a standard 12-muffin tin with Crisco No Stick Cooking Spray. Set aside. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl, whisk the milk, Crisco Oil and eggs until smooth. Add the dry ingredients and mix until just blended - do not over mix. Add the blueberries and stir just until evenly blended. Spoon batter into the prepared tins. Bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Sprinkle muffins with coarse sugar (optional). Cool in tins on a baking rack for 5 minutes then remove. Note: If using frozen blueberries DO NOT THAW. |
