# Mr. Slavinsky's Muffins

Author: Beth Wetherell

### Ingredients

- 1 cup plus 1 Tbsp. All-purpose unsifted flour
- 1 tsp. salt (or less)
- 1 cup plus 1 Tbsp. shortening (Crisco - regular or butter flavor)
- 2 cups plus 2 Tbsp. sugar
- 5 extra large eggs
- 2 cups plus 1 Tbsp. unsifted all-purpose flour
- 1 tsp. baking soda
- 1 Tbsp. double acting baking powder
- 1 cup buttermilk or sour milk (SACO powdered buttermilk works well - add to dry ingredients, add water when buttermilk required)
- 2 tsp. vanilla
- 232​ cups cake flour (unsifted - not self-rising type)
- 2 pt. blueberries or desired fruits or nuts (frozen fruits work best - freeze fresh fruits first)

### Instructions

- Cream first all-purpose flour with salt, shortening, and sugar.
- Add eggs all at once; beat 3 minutes.
- Add remaining all-purpose flour, soda, and baking powder.
- Beat.
- Blend in buttermilk and vanilla.
- Add cake flour and beat. (Batter is very stiff; I generally transfer to a large mixing bowl and use a wooden spoon to mix in the cake flour.)
- Fold in blueberries, fruit, or nuts.
- Fill greased muffin tins 43​ full
- Sprinkle generously with sugar.
- Bake 20 to 25 minutes at 400°.

> Tip

> Batter keeps well under refrigeration two to three days (without fruit).