together the flour, baking powder, sugar, and salt. Cream the shortening and egg together, then gradually add the milk and vanilla. Slowly mix in the dry ingredients.
Using a rolling pin, roll out the dough on a lightly floured work surface into a 9-by-12-inch rectangle. Using a large knife, cut the dough into 3-inch squares.Drop a spoonful of any wild berry jam onto the center of half the squares. Cover with the remaining squares. Pinch the edges together to seal the buns and place them in the prepared muffin pan.
Bake the buns until well browned, about 15 minutes.
MAKES 12 BUNS
2 cups all-purpose flour2 teaspoons baking powder
2 tablespoons sugar
1⁄4teaspoon salt1 cup vegetable shortening1 large egg, slightly beaten
1⁄2cup milk1 teaspoon vanilla extract
Wild berry jam
Jam Buns
15
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners, or grease lightly with vegetable oil.
In a bowl, stir together the berries, whole wheat flour, all-purpose flour, wheat germ, sugar, baking soda, and salt. In another bowl, stir together the yogurt, eggs, and oil and pour over the flour mixture. Stir the mixture just enough to moisten the dry ingredients.
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
