Last week we went on our grocery shopping trip to stock up on food for the next few weeks. We bought an count carton of eggs since we have been baking a lot more. As we were unloading the groceries, one of the bag got knocked off the counter and onto the kitchen floor...and what do you know, over half of our eggs were cracked and damaged. In an effort to save the eggs I began whipping up some muffins and threw some huckleberries into the batter that we had saved from our summer hiking adventures! We ended up doubling the batch and still have muffins galore in our freezer. :) Here's the yummy recipe which originally uses blueberries instead of huckleberries-recipe credit goes to my mom. :)
Ingredients:
1 1/2 T melted butter
1 tsp vanilla
1 T oil
2 eggs
1 cup sugar
1/2 cup sour cream or yogurt
1 cup buttermilk
3 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1 cup blueberries (optional-fresh or frozen)
Stir together butter, vanilla, oil, eggs, and sugar, then add sour cream or yogurt, and buttermilk. Sift together flour, baking soda, baking powder, and salt and add to mix. Pour in muffin tins, filling 2/3 full. Bake @ 375 degrees for 15 minutes.
Note: We used yogurt instead of sour cream and regular milk instead of the buttermilk and they turned out great. Also, if you're craving some chocolate, chocolate chips would be a great addition to the muffins! :)
Enjoy your Thursday!
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