Sylvia Hampson, 2008-2010 President of the Nellie Gerdrum Chapter of the Daughters of Norway, shared this outstanding recipe, also featured in the Bellingham Damekor's A Lingonberry Cookbook. Don't forget to pair it with a hot cup of Norwegian gasoline! Reprinted with permission.

Ingredients

• 1/4 Tbsp. butter plus 2 tsp. sugar x 12 for 12 muffin cups (Total: 3 Tbsp. butter plus 24 tsp. sugar)
• 1 1/2 cups fresh or frozen lingonberries, coarsely chopped (or substitute cranberries or blueberries)
• 2 cups flour
• 1 Tbsp. baking powder
• 1/2 cup sugar
• 1 tsp. salt
• 1/2 cup butter
• 1 egg
• 1 cup milk

• Prep Time: 10 minutes
• Cook Time: 25 minutes

• Total Time: 35 minutes

Preparation

Pre-heat oven to 400º. Grease twelve 3-inch muffin cups. Put 1/4 Tbsp. butter and 2 tsp. sugar into each muffin cup. Add teaspoons of chopped lingonberries to each muffin cup until all are used. Sift all dry ingredients into large bowl. Cut 1/2 cup butter into that mixture. Combine egg with the milk and stir with the rest until JUST mixed. Batter will be lumpy - divide into the 12 muffin cups.

Bake at 400º for about 25 minutes.

Remove from oven and allow to cool slightly (about ten minutes). Run a knife around muffins to loosen and then invert onto plate. Use spoon or small spatula to scrape up any lingonberry syrup remaining in muffin cups; spread on tops of muffins.

Yield: 12 lingonberry muffins.