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 I developed to manifest this fun theme in our Alberta kitchens.
Prairie Fruit Muffins with Hazelnut Topping
1 ¾ c unbleached flour (preferably organic and locally milled like Highwood Crossing Farms)
½ c cane sugar
3 t baking powder
½ t salt
½ c non-salted butter, melted
1 c skim milk
1 egg, beaten
1 c mixed prairie fruits (I used ½ cup each sea buckthorn and honeyberries but Saskatoons work well)
½ c hazelnuts, peeled and sliced thinly
2 T brown sugar
1 t cinnamon
1. Preheat oven to 375°F
2. Line muffin tins with non-stick liners, or butter them or spray with a vegetable oil.
3. Combine the first four ingredients in a large bowl.
4. Combine the butter, egg and milk in another bowl.
5. Add the fruit to the flour mix, disperse and then add the wet ingredients.
6. Stir just to moisten (over mixing will cause tough muffins).
7. Distribute the batter to make 12 muffins.
8. Combine the last 3 ingredients in a bowl and sprinkle a little over the dough of each muffin.
9. Bake at 375°F for 20 minutes.
10. Enjoy with some Sea Buckthorn tea if you please.