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Huckleberry-Banana Muffins

Source of Recipe


From "Oregon's Cuisine of the Rain"






List of Ingredients



• 2 large ripe bananas, peeled and sliced
  
• 1/4 lb. (1/2 cup) unsalted butter
  
• 1 cup firmly packed light brown sugar
  
• 2 large eggs, lightly beaten
  
• 1 tsp pure vanilla extract
  
• 1 cup fresh huckleberries (or blueberries)
  
• 2-1/4 cups unbleached all-purpose flour
  
• 2 tsp baking powder
  
• 1 tsp ground cinnamon
  
• 1/2 tsp salt
  






Instructions



1. Preheat oven to 350 degrees (F). Position a rack in the middle of the oven. Using two 12-cup muffin pans, butter or insert paper liners in 14 to 16 cups.
   
   
2. Place the bananas in a food processor fitted with the steel blade or in a blender, and puree. Measure out 1 cup puree and discard any remainder or save for another use.
   
   
3. Melt the butter in a saucepan. Remove from the heat and add the brown sugar, eggs and banana puree. Mix well. Fold in the vanilla and berries.
   
   
4. Combine the flour, baking powder, cinnamon and salt in a large mixing bowl. Make a well in the center of the dry ingredients. Pour the berry mixture into the well. Stir quickly but lightly and just enough to blend. Do not overmix.
   
   
5. Fill the prepared wells two-thirds full. Fill the unfilled wells with water so the pan won't warp. Wipe off any batter that spills on the sides of the cups. Remove any unfilled paper liners. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 25 to 30 minutes. Transfer to wire racks to cool. Loosen the muffins with an icing spatula, tilting them so that the heat from the bottom is released.
   
   Makes 14 to 16 muffins.