"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Saturday, October 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup half-and-half cream (you can use milk, or orange juice)
1/2 cup shortening,or vegetable oil, or butter ( I used shortening then, now I use butter)
1 teaspoon cinnamon ( sometimes I did or not)
1 cup fresh or frozen unsweetened blueberries.( you can use huckleberries)

Directions:
Directions:
In a large bowl, combine the flour, sugar, baking powder and salt. ( If adding cinnamon add this too) If using shortening I would cut it into the dry ingredients like pie crust. In another bowl, combine the eggs, cream, oil.(Use a spoon to mix) Stir into dry ingredients just until moistened. Don't over mix. Fold in blueberries
Fill greased muffin cups two-thirds full.( Or paper lined muffin cups) Bake at 375 - 400 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield

Personal Notes:
Personal Notes:
When I first learned to cook I got this free cookbook from Fluffo Shortening. It really had good recipes. This is one that my kids grew up with. Of course now I try to use healthier ingredients, they think the taste of the old ways was better!

 

 

 

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