The Local Flavors of Montana

Way back at the beginning of the month, I had told you that I joined up with the Chaotic Goddesses for this years Local Flavors Swap.  I was assigned a wonderful partner, Judy of Knotty Needle, who lives in Montana.

Judy and I have quite a bit in common.  Besides both being bloggers, we both love to read, quilt, hike and cook.  I have enjoyed getting to know her through her blog and I had fun shopping for her to give her a little taste of life here in Michigan.  I think she liked my package, you can read about what I sent her and her and her cutie patootie grand daughter's reaction to it at her post here.

Judy and I are really in sync with each other.  We both shipped our packages on the same day.  I received hers on Saturday but have been way to busy to tell you about it until today.  Look at all the wonderful goodies Judy sent to me!

Judy really took heed of my blog.  I got lots of food products that are native to Montana. Wild Huckleberry Pancake mix, syrup and jam and a jar of locally made mustard.  She also sent me several gorgeous postcards that are just calling to me to make sure I follow through on my bucket list wish of a trip to Montana.  Is that gorgeous scenery or what?!!

Today is the last morning that I will have Mary and Jack with me.  Larry left yesterday.  My son, having suffered the death of a woman very close to him, flew in from Virginia last night to attend the funeral.  I decided this would be a good time for me to crack open these goodies from Judy and share them with those whom I love and don't get to see as often as I would like.

I decided to turn the pancake mix into muffins and serve them with the huckleberry jam.  I decided to take Judy's advice and use the huckleberry syrup for a grilling glaze later on.

Wild Huckleberry Muffins

1 pkg Montana Wild Huckleberry Pancake Mix

2 eggs

1 1/2 c. milk

1/4 c. canola oil

Mix all ingredients together in a large bowl.  Spray a cupcake tin with baking spray and fill with the huckleberry batter divided evenly between the 12 cups.  Bake in a preheated 350* oven for 20 minutes or until cooked through.  Print Recipe

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