Huckleberry Muffins - Mom

When we were little one of the best things about living in our wilderness was the free fruit, expecially huckleberries.  They were like nature's candy, they grew wild around our house and they were prolific.  If the snacks on offer inside the house were sub-standard the huckleberries were a good alternative, often we would be outside picking and eating huckleberries then Mom would call us because we were going to go into town and we'd come back to the house with purple faces, fingers, and clothes and Mom, to her eternal frustration, would have to clean us up.

A few times a summer we could be persuaded to pick a bucket of huckleberries on the promise of huckleberry muffins.  The recipe came from Mom's high school home economics class it was so basic.  The circle was completed this week because we were able to persuade the kids to pick huckleberries on the promise of muffins not once but twice.  And the recipe being basic meant that the girls were able to help!

Muffins

Pre-heat the oven to 400^F (204^C)

Mix in a roomy bowl
2 cups plain flour
4 tsp baking powder
1/2 cup sugar
1/2 tsp salt

Make a well in the center and add
1 egg (beaten)
1/4 cup vegetable oil
1 cup milk
1 tsp vanilla

Stir well but no more than 20 times, otherwise the muffins will be tough.

Carefully stir in about
1 1/2 cups of huckleberries (approximate based on how many you can persuade kids to pick)

Spoon into a greased muffin tin, makes 12 muffins.

Bake for 20 minutes or until they spring back when you touch them.

Many thanks to Kayla and Paige for helping make glorious muffins for breakfast!