WILD BLUEBERRY MINI MUFFINS
PRINTRecipe by Stéphanie Côté, RD
Tiny and perfect!
24 mini muffins
Prep Time: 10 minutes
Baking Time: 20 minutes
Ingredients
Whole-wheat flour: 1 cup (130 g)
Oat flakes: 3/4 cup (75 g)
Maple or brown sugar: 1/2 cup (65 g)
Baking powder: 2 tsp (10 ml)
Ground cardamom, cinnamon or coriander: 1/2 tsp (2.5 ml)
Salt: 1/2 tsp (2.5 ml)
Egg: 1, large size
Canola or other vegetable oil: 1/4 cup (60 ml)
Plain yogurt: 1 cup (250 ml)
Fresh or frozen wild blueberries: 3/4 cup (110 g)
Preparation
- Preheat oven to 350°F (180°C).
- Place 24 paper or silicone pastry cases on a baking sheet.
- In a large bowl, combine flour, rolled oats, maple sugar, baking powder, chosen spice and salt.
- In another bowl, whisk together egg, oil and yogurt.
- Pour liquid ingredients over dry. Stir just enough to moisten the mixture (avoid over-stirring).
- Gently fold in blueberries.
- Spoon about 20 ml of batter into each dish (works great with an ice-cream scoop).
- Bake for 18 to 20 minutes, or until golden.
Wild Blue is Good for You!
