Photo: Roberto Caruso
Perfect for breakfast or a snack, whip up a batch of these delicious muffins today.
1 cup all-purpose flour
1 cup whole wheat flower
1 cup granulalted sugar
1 tbsp finely grated ginger
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup plain yogurt, preferably 2%
1/3 cup safflower oil
1 170-g container fresh blueberries
2 tbsp finely chopped candied ginger
Preheat oven to 375F. Lightly spray a 12-cup muffin pan with oil, or line with paper liners.
Stir flours with sugar, grated ginger, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk egg with yogurt and oil in a medium bowl. Stir egg mixture into flour mixture, just until combined. Batter will be very thick. Stir in blueberries. Spoon into muffin cups. Sprinkle tops with candied ginger.
Bake in centre of oven until golden and a cake tester inserted in centre of a muffin comes out clean, 25 min. Cool muffins in tin for 10 min. Remove to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 2 days, or freeze up to 1 month.
Protein 4g, Carbohydrates 37g, Fat 5g, Fibre 2g, Sodium 172mg.
Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.