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Add a photoServings: 12
Ingredients
- 2/3 c. shortening
- 1 c. sugar
- 3 large eggs
- 3 c. flour
- 3 rounded T baking pwdr
- 1 teaspoon salt
- 1 c. lowfat milk
- 1 can blueberries, liquid removed or possibly 1 c. frzn rinsed blueberries
Directions
- Cream the shortening and sugar till fluffy. Add in the large eggs, one at a time, beating well. Sift together the flour, baking pwdr and salt. Add in dry ingredients alternately with lowfat milk. When well blended, add in blueberries. This mix will keep in refrigerator 2 to 3 weeks. Bake in greased muffin tins at 375 degrees for 15 to 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 12 servings | |
| Calories 340 | |
| Calories from Fat 117 | 34% |
| Total Fat 13.25g | 17% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 3.81g | |
| Cholesterol 53mg | 18% |
| Sodium 536mg | 22% |
| Potassium 97mg | 3% |
| Total Carbs 50.44g | 13% |
| Dietary Fiber 1.5g | 5% |
| Sugars 26.07g | 17% |
| Protein 5.72g | 9% |
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