- 2 cups [500 mL] plain or better, blueberry yogurt
- 2 teaspoons [10 mL] baking soda
- 1 tp 1 1/2 cups [250 to 375 mL] brown sugar
- 2 eggs
- 1 cup [250 mL] vegetable, canola or olive oil
- 2 teaspoons [10 mL] vanilla
- 2 cups [500 mL] whole wheat flour
- 2 cups [500 mL] whole wheat cereals
- 4 teaspoons [20 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- A little wheatgerm [optional]
- 1 to 2 cups [250 to 500 mL] fresh blueberries
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- Preheat oven to 350°F [180°C].
- Into a small bowl, mix together yogurt and baking soda.
- Leave to rest for 5 minutes.
- Into a large bowl, beat together brown sugar, eggs, vegetable, canola or olive oil, and vanilla.
- Into a medium-size bowl, mix together whole wheat flour, whole wheat cereals, baking powder and salt.
- If desired, mix in a little wheatgerm; then mix in blueberries.
- Evenly spoon dough into 20 buttered floured muffin tins.
- Bake into preheated, for 20 to 25 minutes.
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