"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins, by , is from The Ketterhagen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Gates
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1/3 c. sugar
1/2 tsp. salt
1 T. baking powder
1 c. milk
1/4 c. shortening, melted
1 egg
2 tsp. lemon juice
3/4 c. fresh blueberries

Directions:
Directions:
Sift toegether dry ingredients in large bowl; set aside. Beat together milk, melted shortening, egg, and lemon juice. Combine liquid and dry ingredients with a few swift strokes. Carefully fold in drained blueberries. Fill well-greased muffin cups about 2/3 full. Bake in preheated 400 oven for 20-25 mintues.

Number Of Servings:
Number Of Servings:
12 muffins

 

 

 

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