Blueberry Oatmeal Muffins
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Ingredients
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2cups (500mL)
whole wheat flour
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1/2cup (125mL)
quick-cooking rolled oats
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1/2cup (125mL)
cornmeal
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2tsp (10mL)
ground ginger
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1tsp (5mL)
Baking Powder
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1tsp (5mL)
baking soda
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1 1/2cups (375mL)
plain yogurt
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1/2cup (125mL)
liquid honey
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1/3cup (75mL)
vegetable oil
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1
egg
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1cup (250mL)
Blueberries
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Instructions
Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
In another bowl, whisk together the yogurt, honey, oil, and egg.
Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
Add frozen blueberries and combine gently. Avoid over-mixing.
Divide batter evenly into muffin tins.
Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
Set muffins on a rack to cool.
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