Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 cup fresh red huckleberries
Special equipment needed:
- Muffin tin
- Muffin liners
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, whisk together the milk, vegetable oil, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the red huckleberries.
6. Spoon the batter into the muffin liners, filling each one about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes.
9. Transfer the muffins to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories: 147
Fat: 5g
Carbohydrates: 23g
Protein: 2g
Sodium: 176mg
Sugar: 11g
Substitutions for ingredients:
- Red huckleberries can be substituted with any other type of berry.
Variations:
- Add 1 teaspoon of vanilla extract to the wet ingredients for extra flavor.
- Sprinkle the tops of the muffins with coarse sugar before baking for a crunchy topping.
- Add 1/2 cup of chopped nuts to the batter for a nutty flavor and texture.
Tips and tricks:
- Be gentle when folding in the berries to avoid crushing them.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat muffins, wrap them in a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Serve the muffins on a platter with fresh berries and a dusting of powdered sugar.
Garnishes:
Garnish the muffins with a dollop of whipped cream and a sprig of fresh mint.
Pairings:
Pair the muffins with a cup of hot coffee or tea.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding an extra tablespoon of milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the recipe.
Food safety advice:
- Wash the red huckleberries thoroughly before using them in the recipe.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Food history:
Red huckleberries are native to the Pacific Northwest region of the United States and have been used by Native American tribes for centuries.
Flavor profiles:
Red huckleberries have a tart and slightly sweet flavor that pairs well with baked goods.
Serving suggestions:
Serve the muffins warm or at room temperature for breakfast or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A