These large moist muffins are ideal for lunch boxes or brunch.
2 cups whole wheat flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 cups saskatoons
1/2 cup brown sugar
1/4 cup vegetable oil
3/4 cup milk
2 eggs beaten
1/2 tsp vanilla
Method: In bowl mix flour, baking powder, salt and cinnamon. Stir in
berries. In separate bowl, combine brown sugar, eggs, oil milk and vanilla
and stir until sugar is dissolved. Add to dry ingredients and stir only
until well moistened. Fill greased or paper lined muffin tins. Bake at 425
F for 15 minutes or until evenly browned. Makes 1 dozen large muffins.