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| 1 1/2 | cups | sugar | |
| 3/4 | cup | vegetable shortening | |
| 3 | cups | flour, all-purpose | |
| 3/4 | teaspoon | salt | |
| 4 | teaspoons | baking powder | |
| 1/4 | teaspoon | cinnamon | |
| 1/2 | teaspoon | nutmeg | |
| 3 | large | eggs | |
| 1 1/2 | cups | milk | |
| 1 | teaspoon | vanilla extract | |
| 1 | quart | blueberries | fresh |
Combine the sugar and shortening until fluffy.
Add eggs and beat again.
Slowly begin adding the dry ingredients. Add milk and vanilla.
Mix in blueberries gently. Pour into pre-sprayed muffin tins.
Bake at 350 degrees for 20 - 30 minutes until golden.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 536mg | 22% |
| Total Carbohydrate 152.0g | 51% |
| Dietary Fiber 3.0g | 11% |
| Sugars 80.0g | |
| Protein 17.0g | 35% |
| Vitamin A | 7% | Vitamin C | 0% | |
| Calcium | 23% | Iron | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Every Easter when I was a boy I looked forward to my mom's Easter pie. An Italian tradition, "Easter Pie", as it...
This recipe is great! I have just made the salad half an hour ago and I cannot stop taking little spoonfulls of it! To the recipe as described I have just added a little fresh garlic (two mid-size cloves). I am going to serve it on top of Greek style flat pita bread.
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