I was laid up on Sunday with back/neck pain that's been coming and going, so Dan stepped in to handle both all the grocery shopping and all the cooking.
We had some huckleberries left over from the Happleberry pie, as well as assorted other fruits frozen in the freezer, so we decided to use that up for our breakfast muffins this week. In the end, we used the huckleberries and some raspberries, and Dan added some leftover granola crumbs, mixed with oats and brown sugar for a topping. He stuck to the original recipe (using 3 eggs instead of flax), and they turned out moist and delicious. The raspberries macerated a bit during mixing, lending their fuschia color in swirls through the muffins, whereas the huckleberries maintained their structure more, providing bursts of sweet tart flavor.
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