- 2 cups whole barley flour
- 1 tablespoon baking powder (reserve 2 tsp)
- 1/3 cup vegan sugar
- 1/4 cup chopped hazelnuts (optional)
- 1/3 cup cooking oil
- 1 cup water or apple juice
- 1/2 teaspoon pure vanilla extract
- 1 cup washed saskatoon berries (or blueberries or any other edible wild berry that doesn’t have a great big seed, i.e. not wild cherries)
Preheat oven to 400F. Oil 8 to 12 muffin tins.
In a bowl combine flour with baking soda and sugar. In another bowl mix up water with oil and vanilla.
Pour liquid ingredients into dry and mix up quickly until all ingredients are moistened, but do not over mix. Batter can look a little lumpyish. Fold in berries and nuts.
Separate into muffin tins and sprinkle tops with the reserved sugar.
Bake for 20-30 minutes depending on size of the tins. Muffins will be done when they are golden on top, pulling away from the edge of the pan and when the top springs back up when lightly pressed.
NOTE: Saskatoons are a very popular and abundant berry where we are. Although we sometimes call them “highbush blueberries” they are actually related to the apple family. They are apparently loaded with antioxidants plus they taste great! They are also knows as June berries and Service berries I believe.