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The Trail Companion
Fall 2000
Old-Fashioned Huckleberry Muffins
Western huckleberries, along with currents, chokecherries,
bilberries and others, were favorites of the Native
Americans, who ate them fresh, added them to pemmican, or
dried them. Early European settlers also feasted on them,
as did bears and other animals. They can be used in any
recipe calling for blueberries or blackberries, such as
pies, muffins and jams.
1 egg, beaten
3/4 cup brown sugar
1/2 cup milk
1 Tbsp melted butter or margarine
1 1/2 cups flour
1/4 tsp salt
1 Tbsp baking powder
1 1/2 cups huckleberries (or blueberries)
2 Tbsp flour
Preheat oven to 425o (hot). Combine egg with
brown sugar and milk. Stir in melted butter or margarine,
Sift together 1 1/2 cups flour, salt, and baking powder.
Quickly combine wet and dry ingredients.
Toss huckleberries (or blueberries) with 2 Tbsp flour and
fold into batter. Fill well-greased and floured muffin cups
2/3 full and bake 12 minutes. Makes 12. (Recipe adapted
from Charlotte Bringle Clarke's Edible and Useful
Plants of California (University of California Press,
1977)).
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