"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Pumpkin Muffins Recipe

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This recipe for Blueberry Pumpkin Muffins, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Bartlett
Added: Thursday, February 26, 2009


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 canned pumpkin
1/4 cup evaporated milk
1/3 cup shortening
1 cup packed brown sugar
1 egg
1 cup blueberries
1 Tbsp flour

2 Tbsp flour
2 Tbsp sugar
1/4 tsp cinnamon
1 Tbsp butter

Combine first 6 ingredients. Cream shortening, sugar, eggs. Add pumpkin and milk, then dry ingredients and mix well. Combine 1 Tbsp flour and blueberries. Gently stir blueberries into batter.
Fill muffin tins 3/4 full. Combine Streusel ingredients and sprinkle over the top of muffins.
Bake at 350 for about 30 minutes.

Personal Notes:
Personal Notes:
Recipe came from Marlene's Magic Cookbook




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