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Blueberry muffins are delicious

THE BALTIMORE EVENING SUN

QUICK MUFFINS CAN be whipped up in the time it takes to make morning coffee and can bake while you shower and dress. Here is a delicious recipe from Crisco.

Blueberry Orange Muffins

1/4 cup Crisco shortening

1/3 cup packed brown sugar

2 egg whites, lightly beaten

2/3 cup skim milk

1/3 cup orange juice

2 teaspoons grated orange peel

1 1/3 cups all purpose flour

1 cup quick or old fashioned, uncooked oats

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt, optional

3/4 cup fresh or frozen blueberries

Heat oven to 400 degrees. Line 12 medium (2 1/2 -inch diameter) muffin cups with foil or paper liners.

Combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer or stir with fork until well blended. Stir in egg whites, milk, orange juice and orange peel gradually.

Combine flour, oats, baking powder, baking soda, cinnamon and salt, if used. Stir into liquid ingredients until just blended. Fold in blueberries. Fill muffin cups two-thirds full.

Bake at 400 degrees for 18 to 20 minutes or until golden brown. Serve warm.

Makes 12 muffins. Each with 152 calories, 24 grams carbohydrates, 4 grams protein, 6 grams fat, 225 milligrams sodium and less than 1 milligram cholesterol.

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