| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Jewish |
Muffins |
24 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable shortening; solid |
| 2 |
lg |
Eggs |
| 2 |
c |
All-purpose flour |
| 2 1/2 |
ts |
Double-acting baking powder |
| 2 |
tb |
Sugar |
| 1 |
|
Orange; juice and rind |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Orange juice |
| 1 |
c |
Blueberries |
INSTRUCTIONS
1. Grate the orange peel and set aside. Squeeze orange; you will need 1/2
cup juice.
2. Cream shortening in mixing bowl. Add eggs and mix well.
3. Sift flour, baking powder and sugar together; stir in orange peel.
4. Add flour mixture, milk and orange juice alternately to shortening. Stir
well after each addition. Batter will be stiff. Fold in blueberries. Grease
small muffin cups or use paper liners. Fill each 1/2 full of batter.
5. Bake in preheated 375-degree oven for about 20 minutes or until browned.
Yield: about 24 small muffins.
Recipe by: Jo Anne Merrill
Posted to JEWISH-FOOD digest Volume 98 #031 by lisamontag@juno.com (Lisa
Montag) on Jan 16, 1998
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