Berry and Pistachio Muffins
Berry and Pistachio Muffins
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 cup (60 g) wheat germ
- 1/2 cup (50 g) quick-cooking oatmeal
- 6 tbsp (80 g) packed brown sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 2 eggs
- ½ cup (125 ml) plain Greek yogurt
- ¼ cup (60 ml) canola oil
- 1 orange, zest finely grated
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice
- 3/4 cup (100 g) raspberries, fresh or frozen (see note)
- 3/4 cup (115 g) blueberries (or blackberries), fresh or frozen
- ¼ cup (35 g) unsalted pistachios, finely chopped
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
- In a bowl, combine the flour, wheat germ, oatmeal, brown sugar, baking powder and baking soda.
- In a large bowl, whisk together the eggs, yogurt, oil, citrus zest and lemon juice. With a wooden spoon, stir in the dry ingredients. Add the berries and stir gently.
- Scoop the mixture into the muffin cups. Sprinkle the pistachios on top of the muffins. Bake for 20 to 22 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool.
Berry and Pistachio Muffins