GOOD EATS
Blueberry Greek Yogurt Muffins
INGREDIENTS
METHOD
Preheat oven to 425 degrees. Line a 12 cup muffin tin with muffin liners or spray the pan with nonstick cooking spray.
1 3/4 cups whole wheat pastry flour or white whole wheat flour
1 tsp baking soda 1/2 tsp cinnamon 1/4 tsp salt 1 C nonfat plain Greek yogurt 1/4 C avocado oil (can also use melted and cooled melted butter or olive oil) 1 large egg, at room temperature 1/2 C pure maple syrup 1 tsp vanilla extract 1/4 tsp almond extract, optional 1 tbs almond milk 1 1/2 C fresh blueberries Optional: 1/2 C chopped toasted walnuts
In a large bowl, mix together the greek yogurt, oil, egg, maple syrup, vanilla extract and almond extract until smooth. Add in the whole wheat flour, baking soda, cinnamon and salt; mix until just combined. Fold in blueberries (and walnuts if you are using). Divide batter evenly into liners, filling 3/4 of the way full. Bake at 425 for 5 minutes then reduce the heat in the oven to 375 degrees and bake for 10-15 minutes more or until toothpick comes out clean or with just a few crumbs attached. Makes 12 muffins.
TIP To make dairy free: Use an almond, coconut or soy yogurt To make vegan: use the above plus a flax egg instead of a regular egg. MAKE IT LOCAL Substitute your favourite berry or choose something fresh from your local farmers' market.
Photo by Deeana Garcia
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www.pei-living.ca SUMMER 2019
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