Huckleberry Muffins Mark 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.

20-MINUTE HUCKLEBERRY MUFFINS

Steps:

• Preheat oven to 400°F Grease a standard 12-muffin pan or line with paper cups.
• Thoroughly mix the flour, baking powder, salt and huckleberries together in a large bowl. Set aside.
• In another bowl, whisk together eggs, milk or cream, sugar, butter, and vanilla.
• Add the wet ingredients to the dry and mix together with a few light strokes just until just blended. Do not overmix; the batter should not be smooth.
• Divide the batter among the muffin cups.
• Bake for 15 minutes, or until a toothpick inserted in 1 or 2 of the muffins comes out clean.
• Let cool for a few minutes, and serve warm.

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.