Yields: 10 muffins (Approximately 1.2 gm egg protein/serving)  

Ingredients:  

1/2 cup shortening   

1 cup white sugar  

1 teaspoon vanilla extract  

2 large eggs  

2 cups all-purpose flour  

2 teaspoons baking powder  

1/2 teaspoon salt  

1/2 cup milk  

1 pint blueberries  

2 tablespoons white sugar  

Directions: 

1.  Preheat oven to 450 degrees F (230 degrees C).  

2.  Lightly grease 10 muffin cups only (not 12).  

3.  In a large bowl, cream together shortening and 1 cup sugar.  

4.  Beat in eggs and vanilla.  

5.  Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk.  

6.  Fold in blueberries.  

7.  Spoon batter into 10 prepared muffin cups and sprinkle with sugar.  

8.  Bake in preheated oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.  

*Always make sure that product is cooked all the way through.