When Jane let me know that two people were orphaned for Secret Recipe Club group B, it made me sad for those two individuals, but when I read who they were, it was no problem. Both blogs I am familiar with but this one is from Miz Helen’s Country Cottage, and from what she told me, today is the 2nd month in a row she has been orphaned. Come on people, get with it. It’s not that hard to participate and if you can’t, it’s okay just let them know in enough time. It sucks to be orphaned. I know, it happened to me once.
In any case, I’m kinda happy she was orphaned mostly because I get her! Helen, I adore your blog and have for sometime. I had a hard time choosing something quickly, but since I wanted to get this one up as fast as possible, I picked your awesome Berry Patch Muffins.
It looks like you used Blueberries for yours, but since I wanted to make them quickly, I settled for Raspberries which I had frozen and stocked up on awhile back and then threw in some chopped mango as well. Goodness, these were good.
They were also perfect for my kids to grab and take with us in the car on the way to practice, which we just did (and when you are reading this, we are on our way to!)
Raspberry Mango Muffins – Secret Recipe Club Orphan Rescue
- ? cup vegetable shortening
- 1 cup sugar
- 3 eggs
- 3 cups flour
- 3 heaping teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 cup raspberries sliced in half
- 1/2 cup chopped mangoes
- Cream the shortening and sugar until fluffy. I love that she used shortening here. It just makes a better muffin.
- Add the eggs one at a time, beating in between each addition.
- In a large bowl, sift the flour, the baking powder and the salt together.
- Add the dry ingredients to the sugar/shortening mix alternating with the cup of milk.
- Mix in between each addition.
- Chop your berries (if you’re doing that) and stir them in gently. I was actually okay with and wanting there to be “small pieces” throughout so I was okay with stirring them and having them break up a little.
- Bake in a greased muffin tin or in cupcake liners at 375 degrees for 15 to 20 minutes
Helen, these were SO good. I had some melted butter on mine and not only is it flavorful and delicious, but hearty also. I am good to go for a couple of hours! Thanks for a great recipe and I am so happy I got to help with your blog! 🙂
*I’m also a little excited because I am thinking this is going to be a fantastic breakfast tomorrow with my coffee. Yum!