Makes 18 cakes
- 1/3 - cup sugar
- 1/4 - cup butter, softened
- 1 - egg, beaten
- 3 - cups all-purpose flour, sifted
- 4 - teaspoons baking powder
- 1/2 - teaspoon salt
- 1 - cup milk
- 1/2 - cup Huckleberries
Preheat oven to 400° F. and grease baking sheet. Or use greased
In a mixing bowl, whip sugar and butter
to a creamy consistency.
Add in the egg.
Sift the flour twice and
reserve about 1/8 cup and dredge the Huckleberries in the reserved
flour. Again, sift the flour with the baking powder and salt.
to alternate the mixing in the flour and milk. Then fold in the
dredged Huckleberries. Pour batter into muffin pans and bake 20
minutes or until golden brown.