Huckleberry Nut Muffins

Huckleberries are a hot commodity in Montana.  If you want to buy some they can cost up to $65 per gallon.  Luckily for me my dad loves to pick them and he sent us back to Seattle with a whole container of em'.  We've been putting the berries on our cereal and vanilla yogurt but I wanted to bake something.  There's nothing better than huckleberry pies, cakes and muffins especially enjoyed warm out of the oven.  So I whipped together some muffins today and who are we kidding?  Homemade muffins are so worth the extra effort.  These muffins have always been a family favorite and they have a delicious walnut and brown sugar topping, too.  The huckleberries really shine in this recipe.  I know what I'm having for breakfast tomorrow. 

Huckleberry Nut Muffins

From Taste of Home

Ingredients

1-1/2 c. all purpose flour

3/4 cup packed brown sugar

1/2 t. baking soda

1/2 t. salt

1/3 cup vegetable oil

1 egg, lightly beaten

1/2 cup buttermilk

 1 t. vanilla

1/2 c. fresh huckleberries

1/2c. chopped walnuts

For the topping:

1/4 cup packed brown sugar

1/4 cup chopped walnuts

1/2 t. ground cinnamon

In a large bowl, combine flour, brown sugar, baking soda and salt.  Combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.  Fold in huckleberries and walnuts.  Fill greased or paper-lined muffin cups two-thirds full.  Combine topping ingredients; sprinkle over muffins.  Bake at 375 degrees for 20 minutes or until muffins test done.  Cool for 10 minutes.  Yield: about 10 muffins.