Multigrain Blueberry-Ginger Muffins

  • Prep Time 10 min
  • Total Time 35 min
  • 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 0
  • 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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Nutrition Facts

  • Nutrition Description 1 muffin
  • Calories 220
  • Fat 8 g
  • Saturated Fat 1.5 g
  • Carbs 36 g
  • Protein 6 g
  • Cholesterol 20 mg
  • Fibre 4 g
  • Sodium 120 mg
  • Potassium 170