Multigrain Blueberry-Ginger Muffins
Makes 12
https://www.sobeys.com/en/recipes/multigrain-blueberry-ginger-muffins/
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.
Ingredients:
- 2 cups (500 mL) whole-wheat flour
- 1/2 cup (125 mL) quick oats
- 1/2 cup (125 mL) cornmeal
- 2 tsp (10 mL) ground ginger
- 1 tsp (5 mL) each baking powder and baking soda
- 1 1/2 cups (375 mL) plain, low-fat yogourt
- 1/2 cup (125 mL) honey
- 1/3 cup (75 mL) vegetable oil
- 1 egg
- 1 cup (250 mL) frozen wild blueberries
Multigrain Blueberry-Ginger Muffins
Makes 12 https://www.sobeys.com/en/recipes/multigrain-blueberry-ginger-muffins/
Ingredients:
- 2 cups (500 mL) whole-wheat flour
- 1/2 cup (125 mL) quick oats
- 1/2 cup (125 mL) cornmeal
- 2 tsp (10 mL) ground ginger
- 1 tsp (5 mL) each baking powder and baking soda
- 1 1/2 cups (375 mL) plain, low-fat yogourt
- 1/2 cup (125 mL) honey
- 1/3 cup (75 mL) vegetable oil
- 1 egg
- 1 cup (250 mL) frozen wild blueberries
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.