Blueberry Pumpkin Muffins
Source of Recipe
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List of Ingredients
Blueberry Pumpkin Muffins
1 2/3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1 cup canned solid pack pumpkin
1/4 cup undiluted evaporated milk
1/3 cup shortening (butter/margarine)
1 cup firmly packed light brown sugar
1 egg
1 cup blueberries
1 Tbsp flour
Streusel Topping:
Combine 2 Tbsp flour
2 Tbsp sugar
& 1/4 tsp cinnamon.
Cut in 1 Tbsp butter until mixture is crumbly.
Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine
pumpkin & evaporated milk until blended. Cream shortening & sugar in large
mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture.
Add flour mixture to wet mix until just combined. Coat the blueberries with
the tablespoon of flour and gently mix into mixture. Spoon into pans &
sprinkle with streusel topping. Bake for about 40 mins or until toothpick
inserted in centre comes out clean. Makes 12-18 muffins.
Recipe
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