Blackberry Muffins

By amanda.renee
December 21, 2010
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Author Notes: 1955 Woman's Home Companion Cook Bookamanda.renee

Serves: 12 to 15

  • 2 cups flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup blackberries, halved
  • 1 egg, slightly beaten
  • 1 cup milk
  • 2 to 4 tablespoons shortening, melted
  1. Sift flour; measure; add baking powder, salt and sugar; sift again.
  2. To sifted dry ingredients add 1 cup fresh blackberries or huckleberries. If frozen berries are used, increase flour by 2 tablespoons.
  3. Combine egg, milk and melted shortening (slightly cooled); pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat.
  4. Fill greased muffin pans 2/3 full and bake in a hot oven (400 degrees F.) 20 to 25 minutes. Makes 12-15 medium-sized muffins.

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