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Blueberry Cup Cakes

Submitted by HWells2

YIELD

1 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

⅓

CUP VEGETABLE SHORTENING *

2

CUPS ALL-PURPOSE FLOUR

1

CUP SUGAR

¾

CUP MILK

1

EACH EGGS
beaten

1

TEASPOON VANILLA EXTRACT

2

CUPS BLUEBERRIES

Directions

Mix together and bake in muffin tins at 375℉ (190℃) for 20 minutes.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 977g (34.5 oz)

Amount per Serving

Calories 2017 5% of calories from fat

% Daily Value *

Total Fat 11g 18%

Saturated Fat 4g 21%

Trans Fat 0g

Cholesterol 201mg 67%

Sodium 145mg 6%

Total Carbohydrate 148g 148%

Dietary Fiber 14g 55%

Sugars g

Protein 79g

Vitamin A 14% • Vitamin C 48%

Calcium 30% • Iron 74%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, High Fiber