Blueberry Cup Cakes

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Time to Prepare this Recipe 30 minutes Prep: 10 minutes Cook: 20 minutes
Calories Per Serving and Nutrition Information 2017 calories per serving view nutrition facts
# of servings this recipe makes 1 servings suggest servings
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Ingredients

1/3 cup vegetable shortening
2 cups flour, all-purpose
1 cup sugar
3/4 cup milk
1 each egg beaten
1 teaspoon vanilla extract
2 cups blueberries

Directions

Mix together and bake in muffin tins at 375 degrees for 20 minutes.

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Nutrition Facts

Serving Size 977g
Amount per Serving
Calories 2017 5% of calories from fat
% Daily Value*
Total Fat 11.0g18%
 Saturated Fat 4.0g21%
 Trans Fat 0.0g
Cholesterol 201mg67%
Sodium 145mg6%
Total Carbohydrate 443.0g148%
 Dietary Fiber 14.0g55%
 Sugars 240.0g
Protein 40.0g79%
Vitamin A 14%  Vitamin C 48%
Calcium 30%  Iron 74%

* 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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Bev's Green Bean Casserole

I make this from time to time for the holidays or dinner gatherings, and it is usually gone in seconds. People seem to like this one better than the classic green bean casserole recipe. I'd suggest substituting the canned corn with about a cup of fresh or frozen corn - it tastes much better. Sometimes I add some chopped potatoes or sliced celery, and I always use sharp cheddar cheese for optimum flavor. Try it for the holidays - you'll be a hit.

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