Sweet batter to counter the tartness of the blackberries. Very good for a breakfast treat.
1/2 cup shortening
1 cup sugar
2 large eggs
2 cups flour
2 tsps baking powder
1/2 tsp salt
1 cup milk, lowfat
2 cups blackberries
Preheat oven to 350 °F (175 °C).
Cream together: shortening, eggs, and sugar.
Add in dry ingredients and mix well.
Fold in blackberries.
Fill greased muffin tins or paper cupcake cups 2/3 full with muffin batter.
Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean when inserted into middle of muffins.
in 1 serving of Blackberry Muffins.
, 57% carbs, 7% protein.
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