1 ½ cups Great River Organic Milling Whole Wheat Pastry Flour
1 cup Great River Organic Milling Lily White Bread Flour
4 tsp baking powder
½ tsp salt
⅓ cup sugar
1 cup fresh or frozen blueberries
1 large egg
1 egg white
8 oz non-fat vanilla yogurt
⅓ cup canola oil
1 tsp organic orange rind
1
Heat oven to 375 degrees. Grease muffin cups.
2
In large bowl, combine flours, baking powder, salt and sugar. Stir to blend.
3
In medium bowl, beat together egg, yogurt, oil and rind. Blend yogurt mixture into flour mixture. Fold in berries.
4
Fill muffin cups 2/3 full and bake 20 - 30 minutes depending on muffin size. Bake until golden.
Ingredients
1 ½ cups Great River Organic Milling Whole Wheat Pastry Flour
1 cup Great River Organic Milling Lily White Bread Flour
4 tsp baking powder
½ tsp salt
⅓ cup sugar
1 cup fresh or frozen blueberries
1 large egg
1 egg white
8 oz non-fat vanilla yogurt
⅓ cup canola oil
1 tsp organic orange rind
Directions
1
Heat oven to 375 degrees. Grease muffin cups.
2
In large bowl, combine flours, baking powder, salt and sugar. Stir to blend.
3
In medium bowl, beat together egg, yogurt, oil and rind. Blend yogurt mixture into flour mixture. Fold in berries.
4
Fill muffin cups 2/3 full and bake 20 - 30 minutes depending on muffin size. Bake until golden.