Multigrain Blueberry and Ginger Muffins (#1710)

Serves
Ready
12
34
Minutes
Prep
Cook
9
Minutes
25
Minutes
Categories
Grains Muffins Snacks Low Fat Healthy
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Ingredients

  • 2 cups Whole Wheat Flour
  • 1/2 cup Rolled Oats
  • 1/2 cup Cornmeal
  • 2 tsp Ginger ground
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 1/2 cups Low-Fat Yogurt plain
  • 1/2 cup Honey
  • 1/3 cup Vegetable Oil
  • 1 large Eggs
  • 1 cup Blueberries, Unsweetened, Frozen wild

Directions

  1. Preheat oven to 400° f (200° c).
  2. Line a 12 cups muffin pan with paper liners.
  3. In a large bowl, combine flour, oats, cornmeal, ginger, baking powder and baking soda.
  4. In another medium bowl, whisk yogurt, honey, oil and egg.
  5. Made a well in the dry ingredients and pour in the wet ingredients.
  6. Strir until dry ingredients are just moistened.
  7. Add frozen blueberries, gently stir just until combined. Do not overmix.
  8. Divide the batter evenly between the lined muffin cups.
  9. Bake 20 to 25 minutes or until the tops spring back lightly when touched.
  10. Serve warm or at room temperature.
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