With back to school just around the corner it is a great time to back and freeze some lunch snacks. Muffins and cookies make great home made treats that freeze well, are healthier than store bought and are a real money saver.
As we froze several bags of Saskatoon berries earlier in the summer I used them. Also my grandma loves them, they remind her of picking them on the farm as a kid. She is visiting this week so the boys and I baked up a batch in just for her!
This recipe is also great with blueberries. I usually double the recipe and freeze most of the muffins.
- 1/2 cup oats (called for rolled but I have always used Large Flake Oats)
- 1/2 cup orange juice
- 1 cup white flour and 1/2 cup whole wheat flour (or just do 1 1/2 cup of white)
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamom
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup oil (I used a canola/sunflower blend)
- 1 egg, beaten
- 1 1/2 cup Saskatoon berries
- 2 tablespoons sugar mixed with 1/4 teaspoon cinnamon
- preheat oven to 375
- soak oats in orange juice for 5 minutes, then add the egg and oil
- stir dry ingredients together, make a well in the centre of the dry ingredients
- pour the wet into the dry ingredients and add the berries
- fold together wet and dry, careful not to overmix
- spoon into 12 large muffin cups, sprinkle the topping onto the muffins
- bake 18-20 minutes
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