But I have a slight problem.
Right now my butt is planted firmly on the couch with my left foot propped up on 3 pillows, because in my feverish quest for the elusive mountain huckleberry I managed to sprain my ankle. It would make a better story to say I sprained it when running from a bear, but I’m afraid I just wasn’t watching my step. Any bears in the vicinity, however, learned a few new words.
So, in honor of my adventure I’m stealing a recipe from my Yummy Northwest column and giving it to you with the only photo I have. These luscious muffins are simple to make; I’m sure you don’t need photos of me stirring the batter. Once I’m up and running again I’ll make it up to you, I promise.
Huckleberries inspire me. They’re plump and juicy, and absolutely full of flavor. I add them to my angel food cakes, sprinkle them on pancake batter, toss them in banana breads, and even use them to make a mean margarita. You may, of course, substitute blueberries if you don’t have access to beautiful purple huckleberries, but once you’ve had a mountain huckleberry, blueberries will pale in comparison.
Here’s my recipe for Wild Mountain Huckleberry Muffins. They won a blue ribbon at our county fair, so I’m especially fond of them. Disclaimer: I don’t believe in sweet muffins (except for the topping, of course.) If I did, I would call them “cupcakes“! If you’re addicted to Costco-type muffins, you might want to try a different recipe, or add more sugar.
|Wild Mountain Huckleberry Muffins|| |
- 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)
- Heat oven to 375 F.
- Mix together all ingredients for streusel topping (see below) and set aside.
- In a large bowl, combine flour, sugar, baking powder, salt. Sift twice.
- 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.
- 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.
- Divide between 12 lined muffin cups. Press remaining berries gently onto tops of muffins and cover with streusel mixture.
- Bake for 20-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Cool on a rack.
- When cool, drizzle with icing (see below) if desired.
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.
Be assured that even though I can’t be up and baking right now, my mind isn’t idle. I’m coming up with some great huckleberry recipes to share over the next few weeks.
Happy huckleberry dreams!