Friday, August 8, 2014

Huckleberry Nut Muffins

Huckleberries are a hot commodity in Montana.  If you want to buy some they can cost up to $65 per gallon.  Luckily for me my dad loves to pick them and he sent us back to Seattle with a whole container of em'.  We've been putting the berries on our cereal and vanilla yogurt but I wanted to bake something.  There's nothing better than huckleberry pies, cakes and muffins especially enjoyed warm out of the oven.  So I whipped together some muffins today and who are we kidding?  Homemade muffins are so worth the extra effort.  These muffins have always been a family favorite and they have a delicious walnut and brown sugar topping, too.  The huckleberries really shine in this recipe.  I know what I'm having for breakfast tomorrow. 


Huckleberry Nut Muffins

From Taste of Home

Ingredients

1-1/2 c. all purpose flour
3/4 cup packed brown sugar
1/2 t. baking soda
1/2 t. salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
 1 t. vanilla
1/2 c. fresh huckleberries
1/2c. chopped walnuts

For the topping:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 t. ground cinnamon

In a large bowl, combine flour, brown sugar, baking soda and salt.  Combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.  Fold in huckleberries and walnuts.  Fill greased or paper-lined muffin cups two-thirds full.  Combine topping ingredients; sprinkle over muffins.  Bake at 375 degrees for 20 minutes or until muffins test done.  Cool for 10 minutes.  Yield: about 10 muffins.




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