Blueberry Muffin Cakes Recipe Recipe

Name: Blueberry Muffin Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. vegetable shortening; 1 1/2 c. sugar; 2 Large eggs; 2 1/3 c. flour; 2 1/2 teaspoon baking pwdr; 1/2 teaspoon salt; 1/2 teaspoon grnd nutmeg; 3/4 c. lowfat milk; 1 1/2 c. fresh or possibly frzn dry pack blueberries; 1/2 c. butter, melted; 1/4 teaspoon grnd cinnamon

Servings: persons

1/2 c. vegetable shortening
1 1/2 c. sugar
2 Large eggs
2 1/3 c. flour
2 1/2 teaspoon baking pwdr
1/2 teaspoon salt
1/2 teaspoon grnd nutmeg
3/4 c. lowfat milk
1 1/2 c. fresh or possibly frzn dry pack blueberries
1/2 c. butter, melted
1/4 teaspoon grnd cinnamon

1
Cream shortening till light and fluffy; gradually beat in 3/4 c. sugar.
2
Beat in Large eggs.
3
Sift flour with baking pwdr, salt and nutmeg.
4
Alternately add in dry ingredients and lowfat milk.
5
Mix in blueberries.
6
Spoon dough into greased muffin pans, filling them 3/4 full.
7
Bake in preheated 350 degree oven 20 to 25 min.
8
Remove cakes.
9
Roll muffins in melted butter.
10
Roll in remaining sugar mixed with cinnamon.

1224

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. vegetable shortening, 1 1/2 c. sugar, 2 Large eggs, 2 1/3 c. flour, and more.

Yes, Blueberry Muffin Cakes Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Muffin Cakes Recipe

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