Wednesday, October 2, 2013

Huckleberry Muffins

Thanks again to Sarah from Squirrel Hill for sharing a baking idea incorporating another one of those strange fruits, the huckleberries.
  • 1¾ cups all-purpose flour
  • ⅓ cup sugar
  • 2½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon grated lemon peel
  • ¾ cup small mountain huckleberries, fresh or frozen, divided. (Do not thaw frozen berries)
  • 1 well-beaten egg
  • ¾ cup milk
  • ⅓ cup oil (I use peanut oil)
  • ½ teaspoon vanilla
  • 2 tablespoons flour (if using frozen berries)
  1. Heat oven to 375 F.
  2. Mix together all ingredients for streusel topping (see below) and set aside.
  3. In a large bowl, combine flour, sugar, baking powder, salt. Sift twice.
  4. Add lemon and ½ cup berries, and toss. If you are using frozen berries, toss them with 2 tablespoons of flour in a small bowl and then add to the dry ingredients. Make a well.
  5. In a medium bowl, combine the egg, milk, oil, and vanilla and mix well. Add all at once to the dry ingredients, folding gently just until the dry ingredients are moistened.
  6. Divide between 12 lined muffin cups. Press remaining berries gently onto tops of muffins and cover with streusel mixture.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Cool on a rack.
  8. When cool, drizzle with icing (see below) if desired.
Streusel Topping:
1/2 cup all-purpose flour
1/2 cup chopped pecans (or walnuts)
1/2 cup brown sugar
4 tablespoons (1/4 cup) butter, melted
1/2 teaspoon cinnamon

3/4 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla. Water if needed to thin.

Mix together well.

She found this one at:

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