This is is the first recipe I made with our fresh-picked Haskaps. And I didn’t even know a thing about baking with this fruit. But how hard can it be, right?
I love streusel on a muffin, so that’s where we started. It’s become my ‘go to’ muffin. Just make sure you don’t over stir the haskaps in the batter. They can turn everything purple. Try it out! It’s so easy!
- 2 cups of all-purpose flour
- 1⁄2 cup of quick cooking oats
- 1 cup of packed brown sugar
- 1 tsp of baking soda
- 1⁄2 tsp of salt
- 1 egg
- 1 1⁄4 cup of milk
- 2 tbsp of lemon juice
- 1⁄4 cup of melted butter
- 1 tsp of vanilla
- 1 tsp of lemon rind
- 1 1⁄2 cups of fresh or frozen Haskaps
- Add 3 tbsp of brown sugar.
- Add 3 tbsp of sliced almonds.
- Add 3 tbsp of all-purpose flour.
- Add 3 tbsp of quick cooking oats.
- Add a pinch of grated nutmeg.
- Add 2 tbsp of melted butter.
- Line muffin tray with paper liners (12-14) or grease, and set aside.
- In a separate bowl, make the streusel by mixing brown sugar, almonds, flour, oats, and nutmeg.
- In a bowl, whisk egg, milk, lemon juice, butter, vanilla, and lemon rind. Set aside.
- In a large bowl, stir flour, oats, brown sugar, baking soda, and salt. Add Haskaps and gently blend with a fork.
- Pour liquid ingredients over dry ingredients. Stir until dry ingredients are just moistened.
- Spoon into prepared muffin cups.
- Sprinkle with streusel.
- Bake in oven at 375°F for about 25-30 minutes. Until tops are firm to the touch.
- Let cool on a rack for 5 minutes.