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 |
| 24 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 1/4 cup cake flour sifted
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 cup blueberries whole
- 1/2 cup cranberries chopped
- 2 tbsp sugar course for sprinkling
Servings: mini muffins
Instructions
- Pre-heat the oven to 350 degrees. Spray mini muffin pans with baking spray
- Using an electric mixer, beat together the shortening and sugar until light and creamy. Add the egg and blend well.
- In a medium sized bowl, sift together the flour, baking powder and salt. Add to the butter mixture alternately with the milk.
- Mix in the cranberries and then gently fold in the blueberries.
- Fill mini muffin tins and sprinkle the tops of the muffins with course sugar. Bake for 12 minutes or until no longer soft to the touch.
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