BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 26 2010
Blueberry Pumpkin Streusel Muffin Recipe
1 cup Pumpkin Puree
1/4 cup Evaporated Milk
3/4 cup Brown Sugar
1/3 cup Shortening
1 Egg, beaten
1 2/3 cups All Purpose Flour
1 cup Blueberries
1tsp. Baking Soda
1/2 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Allspice
1/4 tsp. Salt - On a low salt diet? Skip the salt
1/4 cup Brown Sugar
1/2 tsp. Cinnamon
1/ Tbs. Butter or Margarine
1/3 cup Chopped Walnuts(optional)
Preheat oven to 350 degrees.
Mix ingredients for Streusel topping together and set aside.
In a bowl, combine flour, and spices. Set aside.
In a large bowl, Cream shortening and sugar.
Add egg and beat together until fluffy.
Combine in the pumpkin and evaporated milk.
Add flour mixture, a little at a time, and mix in.
Rinse blueberries and gently cut into batter.
Put muffin cups into a muffin tin. If not using muffin cups, grease muffin tin first.
Fill muffin cups with batter.
Sprinkle Streusel topping over muffins.
Bake at 350 degrees for 40 minutes.
Test with a toothpick for doneness.
Serve warm or cool.