Seabuckthorn Berry Flax Muffins
Recipe courtesy of Executive Chef Heather Bekar-Schulte
Makes 24 muffins
Whisk together dry ingredients. Combine wet ingredients, stir into dry until just combined. Do not over mix. Fold in frozen seabuckthorn berries.
Drop with an ice cream scoop or a spoon into lined muffin tins. Fill 3/4 full. Bake at 375° for 15-20 minutes. Let cool 15 minutes; then remove from tin to prevent sogginess. Let cool completely before sealing in an airtight container.
Note: On CTV there is a video of Heather making these muffins. You will find the video on this website.