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Recipes & Adventures

It is important - more so that most folks realize - to have some items at room temperature when baking. This is one of those recipes. eggs, sour cream and milk all need to be room temp. Oh, and full fat ingredients. Don't skimp here - it makes the batter much richer and satisfying - fats cook differently, so when you skimp - the chemistry of the batter changes!

Scroll down for the recipe instructions!

After a beautiful day of fly fishing on our riverfront bed and breakfast, you'll want the secret to this recipe! Simply fold the batter until just combined and be careful to not overmix.

• Preheat the oven to 425. If you are using one of those giant muffin pans, this recipe will make about 9 big muffins.

• Mix the dry ingredients together.

• Mix the wet ingredients together in a separate bowl (eggs, oil, milk, vanilla and sour cream.

• If you are using frozen huckleberries, do not thaw.

• Once you have both bowls of ingredients ready to mix, take your 2 cups of frozen huckleberries and mix them into the dry ingredients. This coats them so that they cook better in the batter. Trust me here!



• Fold the wet ingredients into the dry ingredients carefully. Mix only until everything is combined - very gently.

I love to use the silicone baking cups here and I highly recommend them - they come out with no issue. You do have to extend the cooking time on these as the material does not conduct heat the same way as a metal pan.

Start out at 425 degrees for 5 minutes, then reduce to 350.

I did warn you that I tend to experiment in the kitchen, so when timing these muffins, keep an eye on them and jiggle them in the oven. If they jiggle, they aren't done. If you think they are done, haul them out and stick a toothpick in the them. If they come out all gooey with batter, you need to get better at jiggling. Stick them back in!

This part is a bit iffy! Keep an eye on these after 20 minutes. The cook time varies depending on the type of pans and level of insanity when you added the huckleberries.

(The more you add, the longer the time to cook)

When finally done, let them cool a bit before trying to get them out. All that chocolate and huckleberry wonderfulness tends to be a bit gooey when hot, and it needs to cool down to hold together a bit.

Check back for more recipes!

At our private Eagles' Nest Bed and Breakfast near Glacier National Park, we are forever adding new recipes to our menus. Check back for new additions, or better yet, come book a stay and get some in-person tasting experience at what many are calling "best weekend getaway" spot in Montana!