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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

Method

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Baked Goods Kid-Friendly Potluck

Nutritional Facts Per Serving

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
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