Recipe: Saskatoon Berry Muffins (using oats, can substitute blueberries)

SASKATOON BERRY MUFFINS

"For those of you who are puzzled by Saskatoon berries, they grow in Alberta, and Saskatchewan. They are round, dark purple and very delicious with a small stone-seed inside."

1 egg, beaten
1 cup milk
1/2 cup oil
2 cups flour
1/2 cup rolled oats
1/4 cup sugar
1 tsp. baking powder
1 tsp. salt
1 cup fresh saskatoon berries (or blueberries)

Combine egg, milk and oil; stir to mix.

Combine dry ingredients and add wet to dry. Mix until moistened. Fold in the berries. Place in 12 greased muffin pan cups.

Bake at 375 degrees F for 18-20 minutes.

Makes 12 muffins
From: BJ,Can - 09-16-97

	Paleo Blueberry Muffins Gluten free, using almond flour, coconut oil and coconut milk. - From:

	Star-Shine Strawberry Muffins From: Batter Up Kids: Sensational Snacks

	Raspberry Sour Cream Muffins "Light sour cream replaces vegetable oil, skim milk takes over for whole milk, and wheat germ is substituted for a portion of the flour in these moist muffins." - Kretschmer Wheat Germ

	Bouchon Bakery Blueberry Muffins with Almond Streusel "we add molasses and use wild blueberries; we like the lower water content of the wild ones. The muffins are topped with almond streusel, for more flavor and texture." - From: Bouchon Bakery

	Nutty Cranberry Muffins with Streusel Topping "These walnutty, sweet and tangy muffins are a perfect foil to the savory egg and meat dishes of breakfast and brunch." - From: California Walnut Commission

More Muffin Recipes...