Foraging: Huckleberry Muffins
/As summer winds down and we transition into fall, wild huckleberry bushes are bursting with tangy sweet goodness and ripe for the taking. Now is the time to venture out to forage for the delicious and elusive huckleberries!
Huckleberries grow in thick bunches on stems. Keep an eye out for poison oak and prickly blackberry bushes. Expect to get messy. First time foragers should bring a field guide - there are similar looking berries that should not be eaten. Ripe berries are dark and look similar to a blueberry. Don’t over harvest, these berries are also a vital food source for wildlife. Huckleberries are not easy to find, be very patient and enjoy the adventure and great memories.
INGREDIENTS
1 1/2 cup flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup vegetable oil
1/3 cup milk
Huckleberries (at least two big fistfuls)
Cinnamon
Butter
Brown sugar
PREPARATION
Heat oven to 400 degrees.
Combine flour, sugar, baking powder, and salt.
Add the egg, oil, and milk.
Drop in the huckleberries, mix, and pour the batter into the cups of a greased muffin tin.
Top with a crumble of cinnamon, butter, and brown sugar.
Bake at 400ºF for about 20 minutes.
Photos by Jennifer Massey, Recipe from Epicurious
