These Light as Feather Muffins are adapted from Mrs.’s K’s Toll House in Silver Spring Maryland, page 65 in the Quick Bread chapter of the Betty Crocker cookbook. I used the recipe as a starter and modified it. I made it a good bit sweeter and added chopped cranberries and blueberries.
| Servings | Prep Time |
| 2 dozen mini muffins | 20 minutes |
| Cook Time |
| 12 minutes |
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These Light as Feather Muffins are adapted from Mrs.’s K’s Toll House in Silver Spring Maryland, page 65 in the Quick Bread chapter of the Betty Crocker cookbook. I used the recipe as a starter and modified it. I made it a good bit sweeter and added chopped cranberries and blueberries.
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Ingredients
- 3/4 cup sugar
- 1/4 cup shortening
- 1 whole egg
- 1 3/4 cup cake flour sifted
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 cup blueberries
- 1/2 cup cranberries washed, chopped
- 2 tbsp course sugar for sprinkling
Servings: dozen mini muffins
Instructions
- Pre-heat the oven to 350 degrees and spray mini muffin tins with baking spray.
- Beat together the shortening and sugar until light and creamy. Add the egg and blend well.
- Sift together the flour, baking powder and salt. Add the flour mixture to the shortening and sugar mixture alternatively with the milk. Mix in the cranberries and then gently fold in the blueberries.
- Fill mini muffins pan sprayed with baking spray ½ to ¾ with batter, sprinkle with course sugar and bake on the center rack for approximately 12 minutes until golden. Continue until all batter is used.
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