2/3 c. shortening
1 c. sugar
3 eggs
3 c. flour
3 rounded tbsp. baking powder
1 tsp. salt
1 c. milk
1 can blueberries, drained or 1 c. frozen rinsed blueberries
Cream the shortening and sugar until fluffy.

Add the eggs, one at a time, beating well.

Sift together the flour, baking powder and salt.
Add dry ingredients alternately with milk.

When well blended, add blueberries.

This mixture will keep in refrigerator 2 to 3 weeks.

Bake in greased muffin tins at 375 degrees for 15 to 20 minutes.

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