Berry-packed healthy muffins (Print Version)
# Ingredients:
→ Dry Mix
01 -
125 ml of wheat germ
02 -
250 ml of all-purpose unbleached flour
03 -
2.5 ml of baking soda
04 -
90 ml of packed brown sugar
05 -
2.5 ml of baking powder
06 -
125 ml of quick-cooking oats
→ Wet and Other Ingredients
07 -
125 ml of plain Greek yogurt
08 -
60 ml of canola oil
09 -
180 ml of fresh raspberries
10 -
1 orange's grated zest
11 -
15 ml of lemon juice
12 -
180 ml of fresh or frozen blueberries
13 -
2 eggs
14 -
60 ml of finely chopped unsalted pistachios
15 -
1 lemon's grated zest
# Instructions:
01 -
Turn on your oven and set it to 180°C (350°F). Put the rack right in the middle. Get 12 muffin molds ready with either silicone or paper liners.
02 -
Take a mixing bowl. Combine the flour, oats, brown sugar, wheat germ, baking powder, and soda. Put it aside for now.
03 -
Using a larger bowl, whisk together yogurt, oil, the eggs, lemon juice, and the zests from the orange and lemon.
04 -
Add the dry stuff to the wet mixture, stirring gently with a wooden spoon. Slowly fold in the berries after.
05 -
Scoop the batter into the molds evenly. Sprinkle crushed pistachios on top. Bake for 20–22 minutes or until a toothpick comes out clean when poked in the center. Cool them off before digging in.
# Notes:
01 -
When berries are out of season, frozen ones work just as well.