Berry Muffins - Recipe

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BERRY MUFFINS

Muffins and Loaf Breads:

Never beat muffin batter; mix it only until dry ingredients and liquid are blended. The mixture may look rough and lumpy, but baking will fix that. Grease muffin tins only on the bottom - not on the sides. Batter will then cling to the sides while baking, and better volume will result.

1 cup milk or diluted evaporated milk
2 cups flour
2 to 4 tbsps. shortening, melted
1 egg
3 tsps. baking powder
2 tbsps. sugar
3/4 tsp. salt

Sift flour; measure; add baking powder, salt and sugar. Sift again. Combine egg, milk, and melted shortening (slightly cooled). Pour into flour mixture and mix just enough to moisten. Bake.

Variation:

Add to sifted dry ingredients; 1 cup fresh blueberries, huckleberries. If frozen berries are used, add 2 tbsps. additional flour.

Time, Temp and Yield:

20-25 minutes; 400°F; 12 to 15 medium sized

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