Edible Landscapes and Prairie hardy fruit from The Saskatoon Farm in DeWinton, Alberta were the topics I discussed on Alberta at Noon this week. Here’s the recipe for Prairie Fruit Muffins with Hazelnut Topping I developed to manifest this fun theme in our Alberta kitchens.
Prairie Fruit Muffins with Hazelnut Topping
1¾ cup unbleached all purpose flour
½ cup cane sugar
3 teaspoons baking powder
½ teaspoon salt
½ cup non-salted butter, melted
1 cup skim milk
1 egg, beaten
1 cup mixed prairie fruits (I used ½ cup each sea buckthorn and honey berries but Saskatoon berries work well too)
½ cup hazelnuts, peeled and sliced thinly
2 Tablespoons brown sugar
1 teaspoon cinnamon
1. Preheat the oven to 375°F and line muffin tins with non-stick liners or butter them or spray with a vegetable oil.
3. Whisk the flour, sugar, baking powder and salt in a large bowl to mix well.
4. Stir the butter, egg and milk together in another bowl.
5. Stir the fruit into to the flour mix and then add the wet ingredients.
6. Stir just until moist (over mixing will cause tough muffins).
7. Distribute the batter evenly to make 12 muffins.
8. Combine the last hazelnuts, brown sugar and cinnamon in a bowl and sprinkle a little over the top of each muffin.
9. Bake for 20 minutes or until golden brown on top and remove to a rack to cool.