Shirley's Plain Or Fresh Fruit Muffins
Recipe: #7747
October 10, 2011
Categories: Breakfast, Blueberry, Raspberry, Strawberry, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Game/Sports Day, Mothers Day, Picnic, Potluck, Oven Bake, Vegetarian, Kid's Lunches, Muffins, Kosher Dairy, more
"Muffins don't come any better than these :) If you want to make regular muffins, you can leave out the fresh fruit and just decrease the sugar as stated in the recipe. No Kiddin', these are great! I love mine with a nice hot cup of cocoa... Yum!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (74.4 g)
- Calories 166.7
- Total Fat - 6 g
- Saturated Fat - 1.4 g
- Cholesterol - 19.8 mg
- Sodium - 279.3 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 0.8 g
- Sugars - 5.2 g
- Protein - 6.1 g
- Calcium - 124.1 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees.
Step 2
Mix together first 4 ingredients.
Step 3
Cut in shortening, and mix well.
Step 4
Add the eggs and milk, mixing well.
Step 5
Fold in fresh diced fruit.
Step 6
Grease muffin tin, and drop by tablespoonfuls, filling each muffin cup half way with mix.
Step 7
Bake at 400 degrees for 20 minutes.
Tips
No special items needed.
34 Reviews
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