Bartlett Huckleberry and Citrus Muffins

Name: Bartlett Huckleberry and Citrus Muffins
Cuisine: France
Ingredients: 1⅓ cups dried huckleberries; unsaturated oil of your choice to very lightly grease 12 tins; ½ cup cold unsalted butter, cut into ½-inch cubes; 2 tablespoons plus ½ cup unsifted cake flour; 1⅓ cups sifted unbleached all-purpose flour; ½ cup granulated sugar; ¾ teaspoon salt; ½ teaspoon each finely grated lemon, lime, and orange rinds; ½ teaspoon each finely grated lemon, lime, and orange rinds; ½ teaspoon each finely grated lemon, lime, and orange rinds; 2 large eggs; ½ cup milk of your choice; 4 teaspoons double-acting baking powder

Preparation info

FFR to FCR—
1 dozen
dozen

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This basic recipe was given to me by my neighbor in Bartlett, New Hampshire; I rearranged the mixing technique to obtain the texture I was looking for.

Ingredients

1⅓ cups dried huckleberries
unsaturated oil of your choice to very lightly grease 12 tins
½ cup cold unsalted butt

Europe
Americas
France
United States
Bartlett
New Hampshire
Cake
Vegetarian

Method

Soak the huckleberries for 1 hour in barely enough water to cover. Oil the muffin tins. Preheat the oven to 400°F. Remove the butter from the refrigerator and wrapper. Remove the berries from the water, pat completely dry, and toss with the 2 tablespoons of the cake flour.

Mix