I can’t think of a better way to start each and every day than to nourish my body with things that are not only delicious but also good for me!
Muffins are a great way to create a healthful bundle of nutrition that can be savored over a long leisurely brunch, of grab and go for a busy week. This recipe is fast and easy and requires nothing more than a bowl and a fork to mix.
- Quick Oats – ½ cup
- Flour – 2 cups
- Baking powder – 1 tablespoon
- Salt ½ teaspoon
- Cardamom – ½ teaspoon
- Plain yogurt or Kefir (or milk) – 1 cup
- Eggs – 2
- Oil (your preferred) – 1/3 cup
- Sugar – ½ cup plus extra to sprinkle on top
- Blueberries – 1 ½ cups
Makes about 1 dozen muffins
Preheat oven to 350
Mix the yogurt, eggs, oil, sugar, and ½ cup of blueberries in a bowl. With a fork or hand mixer, mash the ½ cup of berries into the wet mixture. Slowly fold in the dry ingredients. Just fold, and not mix. Last, fold in the remaining berries.
Transfer batter to a non-stick muffin tin, or baking-paper lined muffin tin. Sprinkle a little sugar across the tops before baking. Bake until tops are golden and a toothpick comes out clean.
Muffins keep several days in the fridge or can be frozen.
Just to remind us why we are taking a little extra time out of our week to do a meal prep that can be enjoyed throughout the week, I thought these interesting facts from -organic facts- would help to inspire!