Recipe#1359

Title: Blueberry Pumpkin

rec.food.recipes archive

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
 For Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar and 1/4
 tsp cinnamon. Cut in 1 Tbsp butter until mixture is crumbly.
 Preheat oven to 350F, prepare pans. Combine first 6 ingredients.
 Combine pumpkin and evaporated milk until blended. Cream shortening
 and 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 and sprinkle with
 streusel topping. Bake for about 40 mins or until toothpick inserted
 in centre comes out clean. Makes 12-18 muffins.