Multigrain Blueberry-Ginger Muffins
Looking for a healthy snack idea? Well look no further. These blueberry-ginger muffins are low in fat, high in fibre and have the added benefit of ginger.
Healthy Tip:
Ginger is a natural anti-inflammatory and has been proven to reduce nausea.
Blueberries are rated tops for their antioxidant capability (destroying free radicals in your body).
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| 2 cups (500 ml) | whole-wheat flour |
| 1/2 cup (125 ml) | quick oats |
| 1/2 cup (125 ml) | cornmeal |
| 2 tsp. (10 ml) | ground ginger |
| 1 tsp. (5 ml) | baking powder |
| 1 tsp. (5 ml) | baking soda |
| 1 1/2 cups (375 ml) | plain, low-fat yogurt |
| 1/2 cup (125 ml) | liquid honey |
| 1/3 cup (75 ml) | vegetable oil |
| 1 | large egg |
| 1 cup (250 ml) | blueberries (fresh or frozen) |
Preheat oven to 400°F (200°C)
Line a 12-cup muffin pan with paper liners.
In a large bowl, combine flour, rolled oats, cornmeal, ginger, baking powder and baking soda. In a separate bowl, whisk together the yogurt, honey, oil and egg. Make a well in the dry ingredients and pour in the wet ingredients. Stir until just moistened. Add blueberries. Do not overmix.
Divide the batter evenly into the muffin cups.
Bake 20-25 minutes (until the muffin tops spring back lightly when touched).
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