Tasty Berry Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour (unbleached)
02 -
1/2 cup wheat germ
03 -
1/2 cup quick-cooking oats
04 -
6 tbsp packed brown sugar
05 -
1/2 tsp baking powder
06 -
1/2 tsp baking soda
→ Wet Ingredients and Extras
07 -
2 eggs
08 -
1/2 cup plain Greek yogurt
09 -
1/4 cup canola oil
10 -
Grated zest of one orange
11 -
Grated zest of one lemon
12 -
1 tbsp lemon juice
13 -
3/4 cup fresh raspberries
14 -
3/4 cup fresh or frozen blueberries
15 -
1/4 cup finely chopped unsalted pistachios
# Instructions:
01 -
Move the rack to the center of the oven. Turn it on and set to 350°F (180°C). Line a 12-cup muffin tin with paper or silicone liners.
02 -
In a bowl, combine the flour, wheat germ, oats, brown sugar, baking powder, and baking soda. Set aside when done.
03 -
Using a large bowl and a whisk, beat together the eggs, yogurt, oil, citrus zest, and lemon juice until smooth.
04 -
With a wooden spoon, stir the dry mix into the wet mix until just combined. Gently fold in the berries to avoid crushing them.
05 -
Spoon the batter evenly into the muffin liners. Sprinkle the tops with the chopped pistachios. Bake 20-22 minutes, or until a toothpick poked into a muffin comes out clean. Let them cool before serving.
# Notes:
01 -
Frozen berries can be used when fresh ones aren't available.