Oatmeal Summer Berry Muffins
A delicious breakfast muffin that is also great for dessert! These oatmeal berry muffins are a good source of fibre, vitamin C, calcium, and iron while making use of fresh seasonal summer berries. Frozen berries can easily be substituted into this recipe too.
Ingredients:
| Whole Wheat Flour | 1 cup | 250 mL |
| All-Purpose Flour | ¼ cup | 60 mL |
| Quick Rolled Oats | 1 cup | 250 mL |
| Baking Powder | 2 tsp | 10 mL |
| Salt | ¼ tsp | 1 mL |
| Cinnamon (ground) | ½ tsp | 2 mL |
| Brown Sugar | ⅓ cup | 75 mL |
| Egg | 1 | 1 |
| Milk (2%) | 1 cup | 250 mL |
| Yogurt (plain or Greek) | ½ cup | 125 mL |
| Mixed Berries (strawberries, blueberries, raspberries) | 1 ½ cup | 375 mL |
Directions:
- Pre-heat oven to 400°F (200°C). Line or grease 12-muffin pan.
- In a large bowl, combine flour, oats, baking powder, salt, and cinnamon. Fold in mixed berries.
- In separate bowl, mix together brown sugar, egg, milk, and yogurt. Mix well.
- Pour wet mixture into dry ingredients and stir until just combined.
- Evenly divide batter into muffin pan.
- Bake on middle rack for 25 mins until tops spring back when lightly touched.
- Cool in pan for 10 mins, then transfer to rack to cool completely.
Makes 12 servings (79g / serving). 1 serving = 1 muffin
