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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
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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Recipe notes
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