- ¾ cup bread flour
- ¾ cup cake flour
- ½ cup sugar
- ¾ teaspoon salt
- 2 tablespoons dry milk powder
- 3 teaspoons baking powder
- ¼ cup shortening
- ½ cup water
- 2 egg whites
- ½ cup blueberries, fresh or frozen
ingredients
directions
1. Preheat Oven to 350: |
2. Prepare Dry Ingredients: In a bowl, sift together flours, sugar, salt, dry milk powder, and baking powder. Cut in shortening with a pastry cutter and blend until lumps are about the size of peas. |
3. Prepare Wet Ingredients: Combine water and egg whites with a fork; do not whip. |
4. Combine Wet and Dry: Add wet to dry ingredients and mix only long enough to moisten. Batter will be lumpy. |
5. Pour into tins and bake: Spoon into paper-lined muffin tins and bake for 20 to 25 minutes, or until nicely browned. |
Notes
 It's your basic muffin recipe, but without egg yolks. If you have the ingredients go for it, however if you don't just get the box of "Jiffy Mix" and make those muffins……they taste pretty much the same! (I used FRESH blueberries as well) |
Keywords
Farmers Market, The Land, EPCOT Center
