Ingredients:
1/4 cup Crisco 1/2 cup sugar 2 eggs, beaten 2 cups flour 4 teaspoons baking powder 1 teaspoon salt 2/3 cup of milk 1 1/2 cups fresh raspberries or blackberries (you can also use frozen berries if you drain them well) Sprinkling of confectioner’s sugar

Instructions:
Use a pastry cutter and cream together the Crisco and sugar. Add the eggs to the mixture and stir them in well. In another container, blend together the flour, baking powder and salt. Add this to the Crisco mixture. Fold in the berries carefully so you don’t smash them. Make sure the berries are evenly distributed in the batter. Place muffin cups in muffin tin and fill paper cups about half full. Bake in your preheated oven at 400 degrees for about 20 minutes. If you make this recipe as a loaf of berry bread, you will generally need to use a longer baking time. Sprinkle some confectioner’s sugar on top of each muffin and enjoy some good summertime eating.