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Tart huckleberries add zing to these tender muffins, topped off with a crackly, sweet brown sugar–cinnamon crust.
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
Need to make a substitution?
Preparation
Combine the 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 (to taste), and bake at 400ºF for about 20 minutes.
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Reprinted with permission from The Artists' and Writers' Cookbook: A Collection of Stories With Recipes © 2016, edited by Natalie Eve Garrett, illustrated by Amy Jean Porter, published by powerHouse Books.
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