Friday, August 8, 2014

Huckleberry Muffins

 We took a nice drive out Lostine Canyon the other night.
  Along with seeing gorgeous scenery and a herd of elk, we took a stroll down a path that led us to a huckleberry patch. What a great find! So we picked enough to come home and make some yummy treats such as huckleberry pancakes and muffins.
Here's my recipe for Huckleberry muffins. Enjoy!

1 2/3 cup white flour
1/3 cup whole wheat
1/4 cup each whole oats and flaxseed meal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 1/4 cup almond milk (I used vanilla almond milk)
3 tablespoons butter, yes the real thing, melted
2 tablespoons oil

Preheat oven to 400 degrees. In a large bowl whisk together all dry ingredients. In another bowl, whisk together all wet ingredients, including the egg. Slowly stir the wet ingredients into the dry, trying not to over stir. The rule of thumb I learned in Home Ec, oh yes, that was ages ago, was about 11 to 15 good swipes around the bowl. It doesn't matter if you have a bit of flour here and there not stirred in, unless there's a lot. The idea is to not over beat the batter so your muffins come out nice and soft.
Grease or line your muffin tin with papers. I use a regular ice cream scoop to divide the batter. Yield is about 12 muffins. Bake for 25 minutes, or until golden on top.


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