Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full. Bake until a toothpick or skewer inserted into the center comes out clean, 18 to 20 minutes.
Serve warm, with lots of butter.
MAKES 12 MUFFINS
1⁄2 to 3⁄4 cup dried wild berries1 cup stone-ground, whole wheat flour
1⁄2cup all-purpose flour
1⁄2 cup toasted wheat germ
1⁄2 cup sugar11⁄2teaspoons baking soda
1⁄2teaspoon salt8 ounces plain yogurt
2 large eggs
1⁄4 cup vegetable oilButter,for serving
Whole Wheat-Berry Muffins
16
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners, or grease lightly with butter.
In a bowl, beat together the butter, eggs, sugar, and salt. Sift the flour and baking powder together.Gradually beat the flour mixture, alternating with the milk, into the butter mixture. Stir in the vanilla and the blueberries.
Spoon the batter into the prepared muffin pan, dividing evenly. Bake until a toothpick or skewer inserted into the center of a muffin comes out clean, about 25 minutes.
MAKES 12 MUFFINS
1⁄4 cup butter, softened2 large eggs, slightly beaten
1 cup sugar
1⁄2teaspoon salt2 cups all-purpose flour2 teaspoons baking powder
1⁄2cup milk1 teaspoon vanilla extract
2 cups fresh, frozen or canned (drained) blueberries
Blueberry Muffins
Pacifi c Northwest Blueberry Growers Association
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners,or grease lightly with vegetable shortening.
Mix the cranberries with the powdered sugar and let the mixture stand while preparing the muffin batter. Sift together the flour, sugar, baking powder, and salt. Add the milk, egg, and melted shortening. Stir just until the dry ingredients are moistened. Gently fold in the sugared cranberries.
Spoon the batter into the prepared muffin pan, filling each cup roughly two-thirds full, and bake until a toothpick or skewer inserted into the center comes out clean, about 20minutes.
MAKES 12 MUFFINS
3⁄4cup lowbush cranberries3⁄4 cup powdered sugar2 cups all-purpose flour
1⁄4 cup sugar3 teaspoons baking powder
1 scant teaspoon salt
1 cup milk1 large egg, well-beaten4 tablespoons vegetableshortening, melted
Lowbush Cranberry Muffins
University of Alaska Cooperative Extension Service
17
Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners, or grease lightly with vegetable oil.
In a bowl, mix together the all-purpose flour, whole wheat flour, brown sugar, buttermilk powder, salt, and baking soda, and then stir in the cranberries. In a large bowl, mix together the egg, orange juice, and oil. Stir the sourdough starter into the egg mixture. Add the flour mixture to the egg mixture and stir just enough to blend the ingredients.
Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full. Bake until a toothpick or skewer inserted into the center of a muffin comes out clean, 30 to 35 minutes.
MAKES 12 MUFFINS
Variations:• Use oatmeal or rye flour instead of whole wheat flour.• To adjust the sweetness of the muffins, increase the
3⁄4 cup brown sugar to 1 cup or decrease to 1⁄2cup.
11⁄2 cups unsifted all-purpose flour
1⁄2cup whole wheat flour3⁄4 cup firmly packed brown sugar3 tablespoonspowdered buttermilk
1 teaspoon salt1 teaspoon baking soda
1⁄2cup lowbush cranberries1 large egg, slightly beaten
1⁄2 cup orange juice
1⁄2 cup vegetable oil
3⁄4cup thicksourdoughstarter
Sourdough Cranberry Muffins
Mary Alice Sanguinetti • Naknek, Alaska
18
Put the pancake mix in a bowl. Add the milk, egg, and melted butter to the pancake mix and stir gently. Fold the drained blueberries into the batter.
Cook the pancakes on a hot, greased griddle or frying pan, turning them once so that they brown evenly on each side.
To serve, mix the sugar and cinnamon together and sprinkle on the pancakes, or top with butter and maple syrup.
MAKES 8 TO 10 SERVINGS
2 cups purchased dry pancake mix
2 cups milk1 large egg, slightly beaten2 tablespoons butter,melted
1 cup blueberries, drainedVegetable oil or shortening,for cooking1 tablespoon sugar,optional
2 teaspoons ground cinnamon, optional
Butter,optionalMaple syrup, optional
Blueberry Pancakes
Lowbush cranberries or blueberries may be stored in rigid containers filled to overflowing with cold water and covered. In cold weather, these berries may be poured into cloth bags and stored out of doors. Hang them up on nails to keep the pests away. Allow them to freeze and, kept frozen, they will keep all winter this way.
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For best results, the fruit sauce should be made the day before this dish is to be served. To make the sauce, first remove the seeds from the lemon and orange. Combine the lemon, orange, apple slices, and cranberries in the bowl of a food processor and process until finely chopped. Add the syrup and process again until the mixture is well combined. Store in the refrigerator.
The nextday,prepare the pancake batter:Sift togetherthe flour, sugar, salt, and cardamom. In a bowl, combine the eggs, milk, and butter. Add the egg mixture to the flour mixture, beating until smooth.
To bake, spread 3 to 4 tablespoons of the batter onto a hot, ungreased griddle to make a 6-inch-round pancake. Flip each pancake once to cook evenly on both sides. Once it is cooked, remove each pancake from the griddle and fold it in half and then half again, to form a fan shape. Place the pancakes on a wire rack and keep them warm in a low oven until ready to serve.
To serve, warm the prepared fruit sauce in a saucepan over low heat until bubbling, and then drizzle over the top of the pancakes.
MAKES 6 TO 8 SERVINGS
FRUIT SAUCE
1⁄2lemon
1⁄2orange1 apple, peeled, cored, and sliced 2 cups lowbush cranberries
11⁄2cups maple syrup
PANCAKES