Lingonberries (a.k.a. low bush cranberries) are so fresh -- even when they're frozen. They keep perfectly. They're small, tart, bright red and you don't have to thaw and pit them before cooking. I've been experimenting with Saskatchewan lingonberries now that I can buy them at the Saskatoon farmers' market.
2 cups all purpose flour
1 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
1 scant 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 (low bush cranberries)
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.