- 1 cup huckleberries (blueberries can be substituted)
- 2 cups flour, plus 1/2 teaspoon
- 4 teaspoons baking powder
- 1/3 cup shortening
- 1 cup milk
- 1 egg, beaten
Wash and drain huckleberries and sprinkle with 1/2 teaspoon flour.
Sift dry ingredients and cut in shortening. To this add milk and beaten egg. Stir in floured berries quickly; don’t mash them.
Pour a few tablespoons of batter into greased muffin tins. Bake for 20 minutes in a moderate (350°) oven. Pop a batch into the oven for a Sunday morning breakfast surprise.