Today's muffin is certainly right at home here in Europe. Lingonberries are especially common in Finland, Sweden, Austria, Norway, Poland and Russia. They are often picked wild as they grow in the "circumboreal forests of northern Eurasia and North America, extending from temperate into subarctic climates." - thank you Wikipedia!Lingonberries are quite tart, so if you are not fond of a little berry kick in your morning muffin, then perhaps these muffins are not for you (ahem, Big Chuck....).
Lingonberries are full of vitamins (C, A and B), photochemicals, elements, and the seeds are rich in Omega-3 fatty acids - what more could you ask for?
I slightly altered the following recipe, using only whole wheat flour instead of a mixture of all purpose and whole wheat, as well I used fresh lingonberries rather than frozen. If I make them again, I think I'll increase the amount of orange rind to get more of an orangy flavour, and add an extra 1/4 cup of sugar or honey for sweetness.
Adapted from the Home For Dinner blog
2 cups all purpose flour
1 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. grated orange rind
1/2 cup sugar
1/8 cup fresh squeezed orange juice
1 1/4 cups milk
1/4 cup vegetable oil
1 cup frozen lingonberries
Sift together the flours, baking powder and salt. Stir together the orange rind and sugar; add to flour. Whisk the egg with the orange juice, milk and vegetable oil. Pour the liquid ingredients into the flour mixture, add the lingonberries, and stir just to mix. Spoon the batter into a 12-cup muffin tin. Bake at 350F. for about 20 minutes.