Saskatoon Muffins – Two Ways

Different children, different tastes, different muffins. The first muffin is higher fibre, lower fat. The second is a standard blueberry muffin type recipe, just made with Saskatoon berries. Blueberries or raspberries can be substituted for the saskatoons if you prefer.

Saskatoon Oatmeal Muffins
1 1/4 cups flour
1 cup rolled oats
1/4 cup brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon

2 Tbsp. molasses
1/4 cup canola oil
1 cup milk
1 tsp. vanilla

1 cup saskatoons

Grease twelve muffin cups. Mix the dry ingredients together. Combine the wet ingredients and stir into the dry ones. Add the saskatoons. If you are using frozen berries, toss them in a tablespoon of flour first, to help soak up the extra moisture. Fill muffin cups 3/4 full and bake at 400 degrees C for 20 minutes.

Standard Saskatoon Muffins
Mix together:
1 3/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt

Cream:
1/4 cup butter
1/2 cup sugar
1 egg
1 tsp. vanilla
3/4 cup milk

1 cup saskatoons.

Cream the butter and sugar. Add the egg and vanilla. Add the dry ingredients alternately with the milk. Fill greased muffin cups 3/4 of the way and bake at 400C for 20 minutes.

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