Multigrain Blueberry and Ginger Muffins
857
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.
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
|
|
| ⅓ | 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.
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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?
