BLUEBERRY PUMPKIN MUFFINS
1 2/3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 c. Libby's Solid Pack Pumpkin
1/4 c. undiluted Carnation Evaporated Milk
1/3 c. shortening
1 c. firmly packed light brown sugar
1 egg
1 c. blueberries
1 tbsp. flour
Streusel
Combine first six ingredients. Combine pumpkin and evaporated milk until
blended. Cream shortening and sugar in large mixer bowl. Add egg; beat until
mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating
well after each addition.
Combine blueberries and flour. Gently stir into batter. Fill 18 paper
lined muffin tins 3/4 full. Sprinkle Streusel over top of muffins. Bake in
moderate oven (350 degrees F.) 40 minutes or until toothpick inserted in center
comes out clean.
STREUSEL:
Combine: 2 tbsp. sugar 1/4 tsp. cinnamon
Cut in 1 tablespoon butter until mixture is crumbly. Enjoy.
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