From The Good Housekeeping Coookbook Edited by Dorothy Marsh 1963
Chapter The Best of Susan page 116
1 cup fresh blueberries
2 cups sifted all-purpose flour
3 teasp double acting baking powder
1 teasp salt
1 cup milk
6 tablesp melted shortening
1. Wash and drain berries; pat dry on paper towels; sweeten to taste with 2 or 3 tablespoons sugar; set aside. Or use 1 cup frozen blueberries; don't sweeten.
2. Start heating oven to 425 F. Grease 14 2 1/2" muffin pan cups well. Into mixing bowl, sift flour, baking powder, salt, 2 tablesp sugar.
3. Beat egg until frothy; add milk and shortening; mix well. Make small well in center of flour mixture; pour in milk mixture all at once. Stir quickly and lightly - don't beat - until just mixed, but still lumpy. Quickly stir in berries.
4. Quickly fill muffin cups two-thirds full with batter; wipe off any spilled drops. (If batter does not fill all cups, fill empty ones with water to keep grease from burning.) Sprinkle tops of muffings with 4 teasp granulated sugar.
Bake 25 minutes or until wire cake tester, inserted in center of muffin, comes out clean. Then run spatula around each muffing to loosen it; lift out onto napkin lined basket and serve piping hot. Makes about 14.
p.s. If muffins are done before rest of meal, loosen, then tip slightly in pans and keep warm right in the pans so they won't steam and soften.
Feb 15, 2016
Made with Skim Milk, and vegetable oil, frozen blueberries
Lose-it says 265 calories per muffin