Recipe - Blueberry Pumpkin Muffins

1 2/3 cup Flour
1 teaspoon Baking soda
One half teaspoon Baking powder
1 teaspoon Cinnamon
One half teaspoon Allspice
1 cup Firmly packed light brown
sugar
1 1/3 cup Fresh pumpkin puree
2 One half tablespoon Oil
1 Egg
One fourth cup Evaporated milk
1 cup Blueberries

STREUSEL
2 tablespoon Flour
2 tablespoon Brown sugar
One fourth teaspoon Cinnamon
1 tablespoon Butter or margarine

Combine dry ingredients in a large bowl. Combine pumpkin, egg, oil and
evaporated milk in a medium bowl. Stir wet ingredients into dry ingredients
and stir just until mixture is moistened. Fold in blueberries. Fill paper
lined muffin pans and sprinkle tops with streusel. Bake at 350 F for about
40 minutes or till a pick inserted in the center comes out clean.

Streusel: Combine flour, sugar and cinnamon. Cut in butter until mixture is
crumbly.

Mardi's Notes: The original recipe called for 1/3 cup shortening instead of
the oil and 1 cup solid pack pumpkin. I changed to using the oil and a
smaller amount of fat to make them more heart smart and found they made a
nice moist muffin anyway, probably because of the pumpkin. If using solid
pack pumpkin, you may need to increase the liquid a little depending on the
moisture content of your flour. The method in the original called for the
shortening, sugar and egg to be creamed together and then the dry
ingredients to be added alternately with the wet.

I accidentally baked these at 400 F for 18 minutes and they turned out
about right.

Recipe by: Libby's advertisement, Nov 1987, modified

Posted to MCRecipe Digest V1 #1013 by Mardi amdesjar@mb.sympatico.ca on
Jan 15, 1998