| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 327 | 16g | 8g | 41g |
| sugars | fibre | protein | salt |
| 17g | 2g | 5g | 0.38g |
Coming up from my childhood’s vast landscapes in Montana, laced with rancher’s favorites and deeprooted Native American traditions, I’ve always found a certain fondness for distinct and flavorful exchanges in my dishes. In the celebration of this fusion, I bring forth a delightful recipe – Salmonberry Muffins – akin to an edible memoir of my culinary journey. This fruit-based recipe boasts fluffiness akin to cloud and welcomes you with undertones of tart salmonberries, a humble homage to the Wild West feel. And, the added crunch from optional pecans tells the tale of rancher’s fireside tales.
A Burst of Natural Flavors
These Salmonberry Muffins break the monotony of a regular breakfast routine, embodying an uncommon fruit from the Pacific Northwest Salmonberries. Blushing gold to deep orange, salmonberries have an intriguing balance of sweet and tart, blooming with a refreshing citrusy undertone when combined with lemon zest and juice, creating a symphony of flavors in each bite.
Healthy and Hearty
Not only are these muffins delicious, they are replete with health benefits. Salmonberries are a powerhouse of vitamins, antioxidants, and fiber that contribute to overall wellness berry benefits. The tartness of the berries strikes a chord with subtly sweet batter making these muffins an ideal kickstart to the morning or an invigorating midday snack.
These muffins share similarities with my huckleberry pies, paying tribute to unique berries, rendering a taste very distinct yet comforting. They pair perfectly with a classic American breakfast, perhaps with eggs from the ranch, providing a balanced meal to start the day.
Whisking these ingredients together, filling the kitchen with a beautiful fragrance reminiscent of my Montanan roots, reminds me why I love this recipe. It’s beyond just a gastronomical delight – it’s a little piece of heritage, cooked into a deliciously fluffy muffin. The Salmonberry Muffins are truly a tale told through tastes and textures- a tale I am humbled and ecstatic to share with you all.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 cup fresh salmonberries
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/2 cup chopped pecans (optional)
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Then, grease a 12-cup muffin tin or line it with paper muffin cups.
Step Two
In a large bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This will serve as your dry mixture.
Step Three
In a separate bowl, whisk together 1 large egg, 1/2 cup of melted unsalted butter, 1/2 cup of milk, 1/2 teaspoon of vanilla extract, zest of 1 lemon, and 1 tablespoon of lemon juice.
Step Four
Gradually add your wet mixture into the dry mixture, stirring until just moistened. Do not overmix, as this may result in tough muffins.
Step Five
Gently fold in 1 cup of fresh salmonberries and 1/2 cup of chopped pecans (if using).
Step Six
Spoon the batter evenly into the prepared muffin cups till they are 2/3 full.
Step Seven
Bake for 18 to 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your Salmonberry Muffins!
