Mix sugar and shortening until fluffy. Add salt, stir in eggs. Sift flour and baking powder together and add to mixture. Add cinnamon and nutmeg. Add milk gradually and beat mixture for 60 strokes until dough is smooth.
Carefully fold in blueberries. Spoon batter into papered muffin tins, filling 2/3 full. Bake in preheated oven at 375 degrees, until toothpick comes out clean, about 20-25 minutes.
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 55 (38%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 41.8mg||13 %|
|Sodium 3751mg||129 %|
|Potassium 53.6mg||1 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 21.4g|
|Protein 2g||3 %|
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Calories per serving: 146
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