These colourful and nutrient-dense muffins will impress even picky eater. Since there’s very little added sugar, you can feel good about the natural sweetness coming from Ontario produce. This recipes and photo, courtesy of Foodland Ontario.
Preparation Time: 15 minutes
Baking Time: 20 minutes
Serves 12 muffins or 24 mini muffins
1-1/2 cups (375 mL) whole wheat flour
1 cup (250 mL) oat bran
1 tsp (5 mL) each of baking soda, baking powder and cinnamon
1/3 cup (75 mL) packed brown sugar
1-1/2 cups (375 mL) Ontario blueberries
1 cup (250 mL) shredded Ontario zucchini or carrots
1 Ontario apple, cored and shredded (about 1 cup/250 mL)
1 Ontario egg, lightly beaten
1 cup (250 mL) Ontario milk
1/4 cup (50 mL) vegetable oil
In large bowl, combine flour, oat bran, baking soda, baking powder, cinnamon and sugar; mix well. Add blueberries, zucchini, apple, egg, milk and oil; stir until just combined. Divide evenly among greased or paper-lined muffin cups. Bake in 400°F (200°C) oven 15 to 18 minutes or until tops are just firm to the touch.
Nutritional Information:
1 muffin
PROTEIN: 5 grams
FAT: 6 grams
CARBOHYDRATE: 28 grams
CALORIES: 186
HIGH SOURCE OF FIBRE
