Berry Good Muffins

I find that these muffins are good for breakfasts, snacks, and well--anytime! Ha ha! They are sweet and not all that fluffy. Nonetheless, they are my favourite muffin around!

• Ready In: 25 mins
• Yields: 9-12 muffins

Ingredients

• 1⁄4 cup margarine or 1⁄4 cup butter, softened
• 3⁄4 cup sugar
• 1  egg
• 1 1⁄2 cups flour
• 1⁄2 teaspoon salt
• 2  teaspoons baking powder
• 1⁄2 cup milk
• 1  cup berries

Directions

1. Preheat oven to 375°F.
2. Cream together butter and sugar; add the egg and mix well.
3. Sift dry ingredients together and add to sugar mixture, alternating with milk.
4. Once mixed together, fold in berries (I usually use 1/2 cup of frozen saskatoon berries and 1/2 cup of frozen raspberries).
5. Spoon into buttered muffin tins 2/3 full, and bake for 15-20 minutes, until tops start to turn golden brown.
6. Prop muffins so they are siting at a 60 degree angle in the muffin tin and cool for 5 minutes, then move to a cooling rack and let cool completely.