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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 °F (190 °C) and grease or line a 36 cup mini muffin tin with paper liners. You may use a regular 12 hole muffin tin as well. | 2. Whisk oil, honey, eggs, yogurt and orange zest to blend. | 3. Stir together wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in another bowl. | 4. Add flour mixture to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups. | 5. Bake for 20 to 22 minutes, or until muffins spring back when touched. | 6. Muffins will keep 2 days in an airtight container, or can be frozen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1/3	cup		642.3733	0.0	0.0	72.6667
honey	1/2	cup		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
plain yogurt	1 1/4	cups		-	-	-	-
orange zest	1	teaspoon	grated	-	-	-	-
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
purpose flour	1	cup		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
cinnamon	1	teaspoon	ground	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
blueberry	1 1/2	cups		126.54	32.1678	1.6428	0.7326

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.