Ingredients
-
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
egg
-
1 cup
plain
yogurt
, preferably 2%
-
1/3 cup
safflower oil
-
1
170-g container fresh
blueberries
-
2 tbsp
finely chopped
candied ginger
Instructions
- 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.
Nutrition (per muffin)
- Calories
- 203,
- Protein
- 4 g,
- Carbohydrates
- 37 g,
- Fat
- 5 g,
- Fibre
- 2 g,
- Sodium
- 172 mg.
Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
