In a meduim bowl, sift together flours, sugar, salt, powdered milk and baking powder. Cut in shortening with a pastery cutter and blend until lumps are about the size of peas.
Combine 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.
Spoon into paper lined muffin tins. Bake for 20 to 25 minutes or until nicely browned.
Originally Submitted
10/28/2010
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