Berry and Pistachio Muffins

Berry and Pistachio Muffins

  • Preparation 20 min
  • Cooking 20 min
  • Servings 12
  • Freezes Yes
Featured in RICARDO Magazine FALL 2014 (p. 59)
  • Vegetarian
  • Nut-free
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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

Preparation

Note from Ricardo

If using frozen berries, do not thaw them before adding to the batter. Just add 6 to 8 minutes to the baking time.

The muffins will keep for 3 to 4 days in an airtight container at room temperature. Otherwise, you can freeze them.

Personal Note