Preheat oven to 400°F (200°C). Lightly grease muffin tins. In a bowl, mix together dry ingredients - flour, baking powder, salt and sugar. In another bowl, beat egg, canola oil, milk, and lemon peel together until blended. Using a wood spoon, gently stir dry ingredients into liquid just until moistened. Gently stir in berries. Pour batter into muffin tins and bake approximately 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

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2 cups (500 mL) flour 1 Tbsp. (15 mL) baking powder 1 pinch Salt 1/4 cup (60 mL) sugar 1 egg 3 Tbsp. (45 mL) organic canola oil 1 cup (250 mL) milk 1 Tbsp. (15 mL) grated lemon peel 2 cups (500 mL) fresh raspberries, blueberries and sliced strawberries