Blueberry-oatmeal muffins
Prep Time
Cooking Mode
500 mL (2 cups) cup whole wheat flour
125 mL (½ cup) cup quick-cooking rolled oats
125 mL (½ cup) cup cornmeal
10 mL (2 tsp.) tsp ground ginger
5 mL (1 tsp.) tsp baking powder
5 mL (1 tsp.) tsp baking soda
375 mL (1½ cups) cup plain yogurt
125 mL (½ cup) cup liquid honey
75 mL (⅓ cup) cup vegetable oil
1 egg
250 mL (1 cup) cup frozen blueberries
500 mL (2 cups) cup whole wheat flour
125 mL (½ cup) cup quick-cooking rolled oats
125 mL (½ cup) cup cornmeal
10 mL (2 tsp.) tsp ground ginger
5 mL (1 tsp.) tsp baking powder
5 mL (1 tsp.) tsp baking soda
375 mL (1½ cups) cup plain yogurt
125 mL (½ cup) cup liquid honey
75 mL (⅓ cup) cup vegetable oil
1 egg
250 mL (1 cup) cup frozen blueberries
Directions
1Place rack in the middle of the oven. Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
2Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
3In another bowl, whisk together the yogurt, honey, oil, and egg.
4Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
5Add frozen blueberries and combine gently. Avoid over-mixing.
6Divide 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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