• Preparation Time 15 min
  • Baking Time 25 min
  • Makes 1 dozen
  • Freezing Excellent

Ready.
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Ingredients

  • 1 1/4 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup Robin Hood Oats
  • 1/4 cup wheat germ
  • 1/4 cup packed brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1 cup milk
  • 1/4 cup Crisco® Vegetable or Canola Oil
  • 1 tsp vanilla
  • 1 cup Saskatoon berries
  • 1/4 cup granulated sugar

Serving Size: 1 dozen

Directions

Serving Size: 1 dozen

  • PREHEAT oven to 375 °F (190 °C). COMBINE first 6 dry ingredients in large bowl. Make a well in the centre.
  • BEAT egg , milk, oil and vanilla together until blended. Pour into well. Stir just to moisten. Gently stir in berries. Spoon into greased muffin cups, filling 3/4 full.
  • Sprinkle remaining 1/4 cup sugar over batter and bake at 375 °F (190 °C) for 20-25 minutes, or until top springs back when lightly touched. Cool 10 minutes, then remove from pan; transfer to racks; cool completely.

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