FRENCH APPLE PIE
This recipe is almost the same as my Apple Pie recipe but the butter is omitted, there is no pie crust on top and instead it is topped by the Crumb Topping.
Pumpkin-Blueberry-Nut Muffins
July 15, 2016
Category
Breakfast
Dairy Free
Gluten Free
Muffins
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 1-2/3 cup all-purpose flour (substitute = 2/3 cup flour and 1 cup almond flour)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 cup Solid Pack Pumpkin
- 1/4 cup undiluted evaporated milk (substitute with 1/4 cup plain or vanilla yogurt)
- 1/2 cup shortening (or substitute with 1/2 cup applesauce)
- 1 cup packed light brown sugar
- 1 egg
- 1 cup blueberries
- 1 cup chopped walnuts or pecans
- 1 tbsp all-purpose flour
Streusel Topping (recipe below)
Instructions
- Preheat oven to 350 degrees
- In a large bowl, combine 1-2/3 cup flour, baking soda, baking powder, salt, cinnamon, and allspice; set aside.
- In small bowl, blend pumpkin and evaporated milk. In large mixer bowl, cream shortening and sugar. Add egg; beat until fluffy. Alternately add flour and pumpkin mixtures to shortening mixture; beat well after each addition.
- Add nuts.
- Combine blueberries and 1 tablespoon flour. Gently stir into batter.
- Spoon batter into 18 greased or paper lined muffin cups, filling 1/2 full.
- Sprinkle with Streusel topping.
Streusel Topping:
- In small bowl, combine 2 tbsp all-purpose flour, 2 tbsp granulated sugar, and 1/2 tsp ground cinnamon. Using a pastry blender or 2 knives, cut in 1 tbsp butter until mixture is crumbly.
© 2024 Copyright Nancy Bolton-Rawles' Altered-Recipes
(Recipe altered slightly from the original found in Betty Crocker’s Cookbook printed 1982.)