Blueberry Pumpkin Muffins

Blueberry Pumpkin Muffins

(from Genesis of a Cook)

3/4 cup flour
3/4 cup quick cooking oats
2/3 cup sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1 egg
1/4 cup butter, melted
3/4 cup fresh or thawed blueberries

1. Preheat oven to 400 degrees. Grease and flour muffin pans or use paper liners.

2. In a mixing bowl, mix together the flour, oats, sugar, baking powder, salt, cinnamon and nutmeg until evenly blended.

3. In a separate bowl, stir together pumpkin, milk, egg and butter. Gradually add in the flour mixture, just until all ingredients are moistened. Fold in the the blueberries. Spoon matter into 12 muffin cups, filling to the top.

4. Bake for about 20 minutes, then cool for 10 minutes


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Filed under bakery, Breads, breakfast

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