These Blueberry Yoghurt Muffins Are Serious Power Food!
Bring on the antioxidants…
Loaded with free radical-fighting antioxidants, blueberries are one of nature’s best protectors against cancer and heart disease. They’re brain food as well and turn off oxidative stress and inflammation, which may promote Alzheimer’s! So why not use them to make these super delicious yoghurt muffins…
What You Need
1 ½ cups wholewheat flour
2 tablespoons toasted wheat germ
2 teaspoons baking powder
½ teaspoon salt
1 cup low-fat plain yoghurt
¼ cup brown sugar
2 tablespoons canola oil
1 ½ cups fresh blueberries
Preheat the oven to 180 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together the flour, wheat germ, baking powder and salt. In a small bowl, whisk together the eggs or egg substitute and yoghurt. Whisk in the sugar and oil. Add to the flour mixture and stir just until the dry ingredients are moistened. Stir in the blueberries. Divide the batter among the muffin cups, filling each about two-thirds full. Bake for 20 minutes, or until a wooden pick inserted in the centre of a muffin comes out clean. Transfer to a wire rack and cool slightly.
Per serving: 539kJ, 3.9g fat, 0.7g saturated fat, 36.5mg cholesterol, 192mg sodium, 20.1g carbohydrates, 7.9g total sugars, 2.5g dietary fibre, 4.7g protein