I am still working my way through the HUGE bag of partridgeberries that I lugged back from Newfoundland a little over a month ago (good thing they freeze well), and while I have many more plans for them, I just decided to whip up a little something simple today. It’s raining here in Cumberland county, and is apparently going to continue to for several days. It’s great cooking weather (aka big pots of soup), but also a good time to curl up with a cup of coffee, a book, and maybe one of these little beauties.
- 2 1/4 cups all purpose flour
- 1 1/4 cups white sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup milk
- 1 tbsp orange zest
- 1 1/2 cups partridgeberries (I used frozen)
Preheat oven to 375 degrees. Prepare a muffin pan by greasing, or as I did, using parchment muffin liners (wanted lots of room for these to grow).
Combine dry ingredients. In a separate bowl, whisk together oil, eggs, milk and orange zest. Mix in dry ingredients, then stir in partridgeberries. Spoon batter into liners.
Make crumb topping by combining:
- 1/4 cup all purpose flour
- 6 tbsp white sugar
- 3 tbsp butter, cubed
Stir together flour and sugar, and using a pastry blender, cut in butter until crumbs form. Sprinkle over top of filled muffin cups.
Place pan in oven and bake for 30-35 minutes, or until a tester comes out clean. Baking time will depend on how large you make the muffins. I got 9 very large muffins from the batch, and baked them for 35 minutes.