Fresh Huckleberry Muffins
Recipe from
Better Homes and Gardens
If you can't find huckleberries, you can use blueberries for these easy sweet muffins.
Servings:
12 to 14 muffins
Prep Time:
30 mins
Total Time:
55 mins
Ingredients
-
2 cupsall-purpose floursee savings
-
2 tsp.baking powdersee savings
-
1/4 tsp.saltsee savings
-
1/2 cupbutter, softenedsee savings
-
2/3 cupgranulated sugarsee savings
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2 largeeggssee savings
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1/2 cupmilksee savings
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1-1/2 cupfresh or frozen huckleberries or blueberriessee savings
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Coarse sugar or sugar (optional)see savings
Directions
1.
Preheat oven to 375 degrees F. Line 12 to 14 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together the flour, baking powder, and salt; set aside.
2.
In a large mixing bowl beat butter and the 2/3 cup granulated sugar until lightly and fluffy, scraping sides of bowl. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, stirring after each addition just until combined. Fold in huckleberries or blueberries.
3.
Spoon batter into prepared muffin cups, filling each just over three-fourths full. If desired, sprinkle tops with sugar. Bake about 20 minutes or until muffins are golden brown and a wooden toothpick inserted near centers comes out clean.
4.
Cool muffins in pan on a wire rack for 5 minutes. Remove from muffin cups; let cool about 15 minutes before serving. Makes 12 to 14 muffins.
Nutrition information
Per serving: Calories 207, Total Fat 9 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 0 g, Cholesterol 58 mg, Sodium 165 mg, Carbohydrate 28 g, Total Sugar 11 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin C 1%, Calcium 4%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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