Making Mount St. Helens Huckleberry Muffins with Polly

Pre-heat oven 400 degrees


1-3/4 cups all-purpose flour ( desired flour per dietary restrictions)

1/4 cup sugar

2-1/2 teaspoons baking powder

3/4 teaspoon salt

1 beaten egg

3/4 cup milk (milk substitutes acceptable, coconut makes a denser muffin)

1/3 cup cooking oil

1 Cup frozen Huckleberries ( that I have harvested) substitute blueberries

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg if berries lack flavor (blueberries especially)

add 1 teaspoon lemon zest if desired


In a large mixing bowl stir together the flour, sugar, baking powder, and salt. In a separate bowl whisk milk, cooking oil, and egg

Add egg mixture to flour mixture. Stir just till moistened: the batter should be lumpy

Add 1 cup of frozen berries

Grease muffin time or line with paper bake cups, fill 2/3 full.

Bake in a 400-degree oven for 20-25 minutes or until golden

Remove from pans; serve warm Makes 10-12 muffins


Article Source: Burke Museum