Blueberry Pumpkin Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 2/3 cup: Flour,
1 tsp: Baking soda,
1/2 tsp: Baking powder,
1/2 tsp: Salt,
1 tsp: Cinnamon,
1/2 tsp: Allspice,
1 cup: Pumpkin puree,
1/4 cup: Evaporated milk,
1/3 cup: Shortening,
1 cup: Firmly packed light brown sugar,
1: Egg,
1 cup: Blueberries,
1 tbsp: Flour,
Streusel Topping:,
2 tbsp: Flour,
2 tbsp: Sugar,
1/4 tsp: Cinnamon,
1 tbsp: Butter,
Directions:
(Combine until crumbly) Combine first 6 ingredients. Combine pumpkin
and evaporated milk, until well 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 12 large paper-lined muffin cups 3/4 full. Sprinkle
streusel over top of muffins. Bake in moderate oven (350 F) 40
minutes or until toothpick inserted in center comes out clean.
Source from luhu.jp
and evaporated milk, until well 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 12 large paper-lined muffin cups 3/4 full. Sprinkle
streusel over top of muffins. Bake in moderate oven (350 F) 40
minutes or until toothpick inserted in center comes out clean.
Source from luhu.jp