Well today I figured I better get my butt in gear and use my huckleberries, so I decided to make some huckleberry muffins but instead of just using plain butter to put on them after they are done, I made some spiced butter to complement the flavor of the muffins.
Recipe from The BIG Book of Baking
1 1/2 cup all-purpos flour
1/4 tsp salt
1 tsp baking soda
1 tsp allspice
3 tbsp butter
1/2 cup superfine sugar
3 egg whites
2/3 cup low fat plain yogurt
1 tsp vanilla
3/4 cup blueberries (but I just swaped blueberries out for huckleberries)
Preheat oven to 375F. Combine flour, baking soda, salt, allspice, and the superfine sugar, mix together. Whisk the egg whites together in seperate bowl. Add the margarine, yogurt, and vanilla extract and mix together, then stir in the blueberries until mixed. Add to the flour mixture, then gently stir together until just combined. Do not overstir the batter-it's fine for it to be a little lumpy. Bake for about 30min. Makes about 12 muffins.
Now for the spice muffin butter
From Reader's Digest, Cakes
1 1/2 sticks of butter, softened (I used just one stick)
1 teaspoon ground cinnamon
1 teaspoon ground ginger (I didn't use it)
1/2 teaspoon ground nutmeg
2 tablespoons honey (I didn't use it)
1 cup confectioners' sugar
Mix all except the sugar until smooth, then gradually mix in the sugar.