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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.
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Characteristics

Baked Goods Kid-Friendly Potluck

Nutritional Facts Per Serving

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