¾ Cup Flour
¾ Cup Cake Flour
½ Cup Sugar
1T Baking Powder
¼ Cups Shortening
½ Cup Milk
2 Egg Whites
½ Cups Blueberries (fresh or frozen)
1. Preheat oven to 350 degrees F. 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.
2. Combine the water and egg whites with a fork, do not whip. Add to dry ingredients and mix only long enough to moisten. Batter will be lumpy. Add blueberries.
3. Spoon into paper-lined muffin tins and bake for 20-25 minutes or until nicely browned.