Multigrain Blueberry-Ginger Muffins

Prep time: 10min
Total time: 35min
Makes 12 muffins
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
liquid Honey
125 mL
1/3 cup
vegetable oil
75 mL
1
large egg
0
1 cup
frozen wild blueberries
250 mL
1 muffin
calories
220
fat
8 g
saturated fat
1.5 g
carbs
36 g
protein
6 g
cholestrol
20 mg
fibre
4 g
sodium
120 mg
potassium
170 mg

Directions

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.

  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.

  3. Divide the batter evenly between the lined muffin cups. Bake 20 to 25 min. or until the tops spring back lightly when touched.