Swedish Lingonberry Muffins Recipes

Steps:

• Sprinkle fresh lingonberries with sugar and let stand while measuring the other ingredients.
• If canned lingonberries are used, leave out the sugar and just measure one cup of the canned berries, since they are already sweetened.
• Mix flour, baking powder and salt in a large bowl.
• Combine egg, milk, butter in another bowl and pour into well in center of dry ingredients.
• Stir lightly and quickly fold in berries.
• Batter will be lumpy.
• Fill muffin cups three-fourths full and bake until tester comes out clean.
• Bake at 400 to 425 degrees 20 to 25 minutes.

Steps:

• In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
• Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.
• Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

Steps:

• 1. Sprinkle fresh lingonberries with sugar and let stand while measuring the other ingredients. If canned lingonberries are used, leave out the sugar and just measure one cup of the canned berries, since they are already sweetened.
• 2. Mix flour, baking powder and salt in a large bowl.
• 3. Combine egg, milk, butter in another bowl and pour into well in center of dry ingredients. Stir lightly and quickly fold in berries. Batter will be lumpy.
• 4. Fill muffin cups three-fourths full and bake until tester comes out clean. Bake at 400 to 425 degrees 20 to 25 minutes.

Steps:

• Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days.
• Heat a griddle and brush it lightly with oil. Pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake. (The pancakes should be very thin.) Cook pancake 20 seconds, flip, and cook another 20 seconds until done.
• Serve immediately, topped with lingonberries and a dollop of sour cream.

Steps:

• Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes.
• Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened.

Steps:

• Drain berries, wash and pick out any leaves.
• Place berries in saucepan; add water and heat to boiling.
• Add sugar; stir to dissolve. Simmer 10 minutes.
• Remove from heat.
• Place saucepan in cold water; stir sauce for 1-2 minutes.
• Serve warm if using for pancakes, chill if serving with meat.

Steps:

• Combine all ingredients through the glazed fruit.
• Whisk together, eggs, buttermilk and butter.
• Add to dry ingredients.
• Stir well.
• Spoon in to greased muffin tins.
• Bake 375 for 20 minutes.