- 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.
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
