Multigrain Blueberry-Ginger Muffins
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 35 mins
- Serves
- Makes 12 muffins
Ingredients
- 2 cups
- whole-wheat flour
- 500 mL
- 1/2 cup
- quick oats
- 125 mL
- 1/2 cup
- cornmeal
- 125 mL
- 2 tsp
- ground ginger
- 10 mL
- 1 tsp
- each baking powder and baking soda
- 5 mL
- 1 1/2 cups
- plain, low-fat yogourt
- 375 mL
- 1/2 cup
- honey
- 125 mL
- 1/3 cup
- vegetable oil
- 75 mL
- 1
- egg
- 1 cup
- frozen wild blueberries
- 250 mL
Directions
Step 1
Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
Step 2
In a large bowl, combine flour, oats, cornmeal, ginger, baking powder and baking soda. In a separate bowl, whisk yogourt with honey, oil and egg. Make a well in the dry ingredients and pour in the wet ingredients. Stir until dry ingredients are just moistened. Add frozen blueberries; gently stir just until combined. Do not overmix.
Step 3
Divide the batter evenly between the lined muffin cups. Bake 20 to 25 min. or until the tops spring back lightly when touched.
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Nutritional Facts
- Nutrition Description:
- 1 muffin
- Calories:
- 220
- Fat:
- 8 g
- Saturated Fat:
- 1 g
- Carbs:
- 36 g
- Fibre:
- 4 g
- Cholesterol:
- 20 mg
- Protein:
- 6 g
- Sodium:
- 120 mg
- Potassium:
- 170