I am so excited! I just learned that Anna Olson, the chef who I got this recipe from, is coming to the fair! I dutifully watch her cooking show and have sucessfully tried numerous of her recipes. I can't wait to see her in person. I wonder what she will make seeing as it is a country fair. Anyway, I made this breakfast muffin recipe that she featured on her show. They were quite good. Light, non-greasy, with just a hint of orange. A nice breakfast when you are in a hurry or a fulfilling afternoon snack!
Original recipe by Anna Olson
Ingredients1/3 cup (75 mL) canola oil
1/2 cup (125 mL) honey
2 large eggs
1 1/4 cups (300 mL) 2% plain yogurt
1 teaspoon (5 mL) finely grated orange zest
1 cup (250 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) ground cinnamon
1/2 teaspoon (2 mL) salt
1 1/2 cups (375 mL) fresh blueberries
Directions
Preheat oven to 375 °F (190 °C) and line a 12-cup muffin tin (or 36 cup mini muffin tin) with paper liners (alternately, tins can be greased).
Whisk oil, honey, eggs, yogurt and orange zest to blend. In a separate bowl, combine flours, baking powder, baking soda, cinnamon and salt.
Add to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.
Bake for 20 to 22 minutes, until muffins spring back when touched. Muffin will keep 2 days in an airtight container, or can be frozen.
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