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
-
Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
-
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.
-
Divide the batter evenly between the lined muffin cups. Bake 20 to 25 min. or until the tops spring back lightly when touched.