Corn Meal Muffins

Cornmeal Muffins

¾ c. cornmeal
1 ¼ c. milk
Mix together set aside

Sift together

1 c. flour
3 tsp. baking powder
1 tsp salt
1/3 c. sugar
1 cup fresh or frozen blueberries

Stir into cornmeal mixture and add 1 slightly beaten
egg and ¼ c. melted shortening. Stir in blueberries.
Do not defrost frozen blueberries. Fill muffin tins ¾ full.

Bake in muffin pan lined with paper cups, @ 400 degrees, for
20- 25 min.