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
• $2\frac{2}{3}$ 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 $\frac{3}{4}$ full
• Sprinkle generously with sugar.
• Bake $20$ to $25$ minutes at $400°$.

Tip

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