This week's breakfasts are (once again) the oat/fruit muffin recipe I've been adapting over the past several weeks, but is notable for the use of foraged huckleberries - a delicious native Washington berry that I have fond memories of. My Granmarie used to make what she called 'Happleberry Pie' - a mix of apples and huckleberries that frequently appeared at Thanksgiving.
Given my love of them, I shoved a full pound of them (over 2 cups, methinks) into the recipe that calls for much less. The muffins didn't bind together quite as well thanks to me throwing off the egg/flax to fruit ratio, but they were oh so moist and yummy.
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