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Multigrain Blueberry and Ginger Muffins

 
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Multigrain Blueberry and Ginger Muffins Multigrain Blueberry and Ginger Muffins Multigrain Blueberry and Ginger Muffins

These multigrain muffins are great for breakfast or snack. Oats, whole wheat flour and cornmeal with fresh or frozen blueberries, plain yogurt and ground ginger make these muffins tasty yet healthy.

Yield

12

servings

Prep

9

min

Cook

25

min

Ready

34

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 cups whole-wheat flour
½ cup rolled oats
½ cup cornmeal
2 teaspoons ginger
ground
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups yogurt, low-fat
plain
½ cup honey
cup vegetable oil
1 large eggs
1 cup blueberries, unsweetened, frozen
wild
*

Directions

Preheat oven to 400℉ (200℃). Line a 12 cups muffin pan with paper liners.

In a large bowl, combine flour, oats, cornmeal, ginger, baking powder and baking soda. In another medium bowl, whisk yogurt, honey, oil and egg.

Made 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 over mix. Divide the batter evenly between the lined muffin cups.

Bake 20 to 25 minutes or until the tops spring back lightly when touched. Serve warm or at room temperature. undefined

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 23331% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 77mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 14%
Sugars g
Protein 13g
Vitamin A 1% Vitamin C 1%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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