Blueberry Cup Cakes
Yield
1 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable shortening
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 177 | ml |
milk
|
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
blueberries
|
|
Directions
Mix together and bake in muffin tins at 375℉ (190℃) for 20 minutes.
