Preparation:
Combine first 5 ingredients. Cream shortening and sugar in large bowl. Add
egg, beat until fluffy. Combine pumpkin and milk, blend well and add to
creamed mixture alternately with flour mixture, mixing well after each
addition. Combine blueberries with the tablespoon flour. Gently stir into
batter. Fill muffin tins (greased and floured or lined with paper muffin
cups) 3/4 full. Sprinkle with streusel mixture. For streusel, combine
flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Bake in
350 degree oven for 40 minutes or until done. (Test with toothpick.) |
