Source: Simply in Season
Made: January 17, 2014
Yield: 1 dozen
Time to make: 25 minutes.
Chock-full-of berry muffins! I used saskatoons I purchased last summer at the farmers’ market and froze. But any kind of small berry is fine.
1½ cups/375 ml whole wheat flour
1 cup/250 ml rolled oats
1 Tbsp. baking powder
½ tsp. salt
1 tsp. ground cinnamon (optional)
1 cup/250ml milk
¼ cup/60 ml oil
¼ cup/60 ml honey
1½ cups/375 ml fresh or frozen berries: saskatoons, mulberries, raspberries, blueberries, wineberries, blackberries, marionberries
Preheat oven to 400oF/200oC
Combine flour, rolled oats, baking powder, salt and cinnamon in a bowl.
In another bowl mix egg, milk, oil and honey.
Add egg mixture to dry ingredients and stir until just moistened.
Fold the berries into the batter.
Fill well-greased muffin tins 2/3 full.
Sprinkle top with cinnamon sugar.
Bake for 15-20 minutes.
Replace rolled oats with ½ cup/125 ml raw wheat germ and an additional ½ cup/125 ml flour, or
Replace rolled oats with ¼ cup/60 ml flax seed and an additional ¾ cup/175 ml flour.
Replace berries with an equal amount of shredded summer squash.