Ok, I have to tell a quick funny story about my Crisco...I always grease my muffin pans with shortening, probably cuz that is what my mom always did. Anyway, my 2 1/2 year old kept pointing at the can asking to taste it, I told her no probably 6 or 7 times. She kept saying she wanted just a little tiny bite cuz she was hungry. Finally she resorted to asking if she could just smell it. After much frustration on my part since I was trying to concentrate and measure my muffin ingredients I gave in and said..."Fine, if you really have to smell the shortening here you go", and I took the lid off and stuck it under her nose. (yes there was some sarcasm in my voice at this point) The look on her face was priceless! She looked inside, then back at me and said..."But Mommy, where is the chicken?" Apparently the picture on the front was making her hungry! It gave me quite a chuckle once I put it all together that she thought it was a tub of fried chicken on the counter!!
So, back to the recipe, here are the blueberries tossed in a little flour, it keeps them from clumping together...especially important when using frozen berries!
Above is my little trick to get the muffins out without them sticking to the pan...spread a teaspoon or two of the batter (before you add berries) on the bottom of the pan, then no berries melt and glue themselves down there! Works like a charm.
These have great texture...the only problem with the recipe is that the minutes are for mini muffins, not regular muffins. The recipe says 10-12 minutes. So you need to up the time for regular sized muffins to 15-18. Now I have a bunch in the freezer to send with Adam to work for breakfast, a nice change from his cinnamon raisin bagels I'm sure! --Carissa