Wild Huckleberry Muffins for the Trail
We're still basking under the gray skies of winter's gloom in my corner of the Rockies, but come mid-July to mid-September, if one wants to risk battling bears, one can venture into the wild and pick their own huckleberries.
Wild Huckleberry Muffins
Would Wesley and Leah have had huckleberry muffins on the trail? Unlikely given they traveled in spring and they lacked an oven on their journey. Having said that, it's quite possible huckleberry muffins awaited them at Clara's inn in Crooked Creek.
Not everyone picks their own huckleberries, myself included. For more than twenty years, I have bought a gallon of huckleberries every other season from pickers who kindly share the spoils of their foraging with locals and tourists who stop at their roadside stand.
These huckleberries are then baked into something sweet or portioned off and frozen to use throughout the year.
Served here with Winter Spice tea from Mountain Rose Herbs, this muffin is great at breakfast or as an afternoon snack.
Wild Huckleberry Muffins
The Muffins:
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1/2 cup sour cream
1/3 cup butter, melted
2 teaspoons fresh lemon juice
2 Tablespoons grated lemon rind
1 1/2 cup fresh or frozen huckleberries
If using frozen, defrost in the refrigerator then drain before using
Topping:
1/2 cup chopped pecans
1/3 cup brown sugar
1/2 cup all-purpose flour
2 Tablespoons melted butter
1 teaspoon ground cinnamon
Instructions:
Preheat your oven to 400 F
Sift together the first four ingredients,
Stir in the next six ingredients, just until moistened.
Fold in the huckleberries.
Mix the topping ingredients until well mixed. Clumps will be buttery.
Fill paper-lined (or sprayed and floured) muffin tins with the batter.
Sprinkle topping over each muffin.
Bake regular-sized muffins for 17-18 minutes. Bake mini muffins for 10 minutes.
Makes 12 regular muffins.
Enjoy!
Featured Book
