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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup fresh blueberries |
1 3/4 cups self-rising flour, divided |
1/2 cup shortening |
1 cup sugar |
2/3 cup milk |
3 tablespoons boiling water |
3 eggs, beaten |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
Directions:
1. Dredge blueberries in 1/4 cup flour; set aside.
2. Cream shortening and sugar in a large mixing bowl. Add remaining flour, milk, and boiling water; beat at medium speed of an electric mixer 2 minutes. Add eggs and flavorings; beat an additional 2 minutes. Gently fold in dredged blueberries.
3. Spoon mixture into paper lined miniature muffin pans. Bake at 375° for 20 to 25 minutes. Remove muffins from pans, and serve immediately.
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