20 Minute Huckleberry Muffins Food

HUCKLEBERRY MUFFINS

Steps:

• Combine the flour, sugar, baking powder, and salt. Add the egg, oil, and milk. Drop in the huckleberries, mix, and pour the batter into the cups of a greased muffin tin. Top with a crumble of cinnamon, butter, and brown sugar (to taste), and bake at 400ºF for about 20 minutes.

HUCKLEBERRY MUFFINS WITH OAT BRAN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Combine flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt together in a bowl.
• Pour almond milk, eggs, and canola oil into a large bowl. Stir in oat bran with a wire whisk and blend well. Add flour mixture and mix until just incorporated into the batter. Fold in huckleberries.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until lightly browned on top, about 20 minutes. Remove from the oven and let stand for 5 minutes before transferring to a serving platter or wire rack to cool completely.

WHOLE WHEAT HUCKLEBERRY CRUMB MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.
• Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined.
• Whisk all-purpose flour, 1/2 cup plus 1 tablespoon whole wheat flour, baking powder, and salt in a separate bowl; fold into the milk mixture until batter is just combined. Fold in huckleberries to distribute them evenly.
• Pour batter into the greased muffin tin.
• Combine the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold butter, and cinnamon in a bowl. Mix until crumbly and sprinkle over the muffins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

HUCKLEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers.
• In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 1 3/4 cups flour, baking powder and salt; stir into the batter until just moistened. Toss huckleberries with remaining flour to coat, then fold them into the batter. Spoon batter into muffin cups, filling at least 2/3 full.
• Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.

BLUEBERRY-OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in blueberries.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

HUCKLEBERRY MUFFINS, MARK

Steps:

• Instructions Combine sugar and huckleberries. Stir in flour, baking powder and salt. In a separate bowl, beat together eggs, milk, vanilla, margarine and syrup. Combine the two mixtures, using a fork to stir. Do not over mix. Fill well-greased muffin tins, three quarters full. Bake at 450F. for 20 to 25 minutes. A trick was to eliminate the syrup by letting the huckleberries soak in sugared water and using the natural syrup thus formed. This was a real treat from childhood, and I remember begging to lick the spoon in Mom's kitchen.