From my Haumea's Kitchen and others

Friday, December 3, 2010

Huckleberry Muffins

I still had some Huckleberries about a cup.  I had frozen already 1.5 lbs.
 I just enjoy these berries.

This is a nice recipe.

1/2 cup butter, softened use the good stuff don't bother with margarine

1 cup fine baking sugar

2 large eggs (room temperature)

1 tsp vanilla or 1 tsp vanilla bean paste

2 cups flour

2 tsp baking powder

1/4 tsp salt

1/2 cup half and half 

1/2 plain yogurt 

1 cups fresh or frozen Huckleberries or your fruit choice

zest of one lemon or one orange or mandarin

Cream the butter and sugar until creamy and fluffy careful not to overwok, add eggs, one at a time, and the vanilla. Whisk together the dry ingredients and add, alternating with half and half and yogurt, to the butter mixture. Add zest. Fold in blueberries. Scoop into muffin tins (use an ice cream scooper if you have one, greased or with papers, and bake at 350F for 20 - 25 minutes. You should get 12 large muffins.

This is a good tender inside and crunchy outside muffin.  I'm sure this would be yummy with cranberries chopped up and white chocolate shavings in there too.

I love blackberries too and that would be a winner.  Oh yeah and fold the fruit in softly.

Bon appetit.