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Blueberry Muffins

1/4 cup vegetable shortening, solid
2 large eggs
2 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
2 tablespoons sugar
1 orange, juice and rind
1/2 cup milk
1/2 cup orange juice
1 cup blueberries

Grate the orange peel and set aside. Squeeze orange; you will need
1/2 cup juice. Cream shortening in mixing bowl. Add eggs and mix
well. Sift flour, baking powder and sugar together; stir in orange
peel. Add flour mixture, milk and orange juice alternately to
shortening. Stir well after each addition. Batter will be stiff.
Fold in blueberries. Grease small muffin cups or use paper liners.
Fill each 1/2 full of batter. Bake in preheated 375-degree oven
for about 20 minutes or until browned.

Yield: about 24 small muffins.

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