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Muffins

Kat's Blueberry Pumpkin Muffins

1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup evaporated milk
1 cup pumpkin
1/3 cup shortening
1 cup firmly packed light brown sugar
1 egg
1 cup blueberries
1 tablespoon flour
Streusel 

Combine first six ingredients. Combine pumpkin and evaporated milk until blended. Cream shortening and sugar in large mixing 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 18 muffin tins 3/4 full or 6 muffins in extra large tins. Sprinkle streusel over top of muffins. Bake in electric oven 350 degrees for 40 minutes or in convection oven 325 degrees for 30 minutes until toothpick inserted in center comes out clean. 

Of those who say nothing, few are silent.

- Thomas Neiel