Tuesday, October 20, 2009

Huckleberry-Wheatberry Muffins

This one's for my Daddy...he loves huckleberries!  It's even good without the huckleberries, substituting cranberries instead.  We'll definitely be taking our wheatberries with us to Priest Lake next summer so we can make these with fresh huckleberries.

  • 3 c coarsely ground Joseph's Grainery Hard Red Wheatberries
  • 1 c boiling water
  • 1/2 c oil
  • 1/2 c honey
  • 2 eggs, beaten
  • 2 c buttermilk
  • 2 1/2 c flour (extra credit if you use flour ground from your Joseph's Grainery Wheat)
  • 2 1/2 tsp baking soda
  • 1 tsp salt
  • 2 c huckleberries

Grind wheatberries to the consistency of cornmeal (A blender works well for grinding wheatberries, try grinding just 1/2 cup at a time - we used our small cuisinart food processor and that worked well too).

Pour boiling water over the wheatberries and let sit awhile to soften them.

Blend honey (or 1 c sugar), oil, eggs and buttermilk, then add softened wheatberries. Add dry ingredients. Fold in huckleberries.

Drop spoonfuls into greased or paper-lined muffin tins.  Bake at 400 degrees for 15 to 20 minutes. Makes 2 dozen.

Variation: Huckleberries not in season? Replace huckleberries with 1 1/2 cups chopped cranberries and 1 cup chopped walnut.
Recipe from Reny Wall, Priest Lake Community Cookbook

This is how much I like these muffins...


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