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Blueberry Muffin Cakes Recipe

Name: Blueberry Muffin Cakes
Ingredients: 1/2 c. vegetable shortening; 1 1/2 c. sugar; 2 Large eggs; 2 1/3 c. flour; 2 1/2 teaspoon baking pwdr; 1/2 teaspoon salt; 1/2 teaspoon grnd nutmeg; 3/4 c. lowfat milk; 1 1/2 c. fresh or possibly frzn dry pack blueberries; 1/2 c. butter, melted; 1/4 teaspoon grnd cinnamon

by CookEatShare Cookbook

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Servings: 12

Ingredients

Cost per serving $0.37 view details

1/2 c. vegetable shortening
1 1/2 c. sugar
2 Large eggs
2 1/3 c. flour
2 1/2 teaspoon baking pwdr
1/2 teaspoon salt
1/2 teaspoon grnd nutmeg
3/4 c. lowfat milk
1 1/2 c. fresh or possibly frzn dry pack blueberries
1/2 c. butter, melted
1/4 teaspoon grnd cinnamon

Directions

Cream shortening till light and fluffy; gradually beat in 3/4 c. sugar. Beat in Large eggs. Sift flour with baking pwdr, salt and nutmeg. Alternately add in dry ingredients and lowfat milk. Mix in blueberries. Spoon dough into greased muffin pans, filling them 3/4 full. Bake in preheated 350 degree oven 20 to 25 min. Remove cakes. Roll muffins in melted butter. Roll in remaining sugar mixed with cinnamon.

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Amount Per Serving	%DV
Serving Size 92g
Recipe makes 12 servings
Calories 347
Calories from Fat 154	44%
Total Fat 17.45g	22%
Saturated Fat 7.26g	29%
Trans Fat 2.86g
Cholesterol 56mg	19%
Sodium 432mg	18%
Potassium 63mg	2%
Total Carbs 44.46g	12%
Dietary Fiber 0.7g	2%
Sugars 25.93g	17%
Protein 4.15g	7%

Blueberry Muffin Cakes Recipe

Ingredients