"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 c flour 1/3 c sugar 3 tsp baking powder 1 tsp salt 3 tbsp shortening 1 egg 1 c milk 1 c blueberries
Combine dry ingredients. Cut in shortening with pastry blender. Add egg and milk; stirring until flour in moisten. Drain blueberries; fold into batter. Fill greased muffin tins 2/3 full. Bake at 400º 20-25 minutes. Serves: 12
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