Mug Muffin
Submitted by Jorie Janzen, RD

Ingredients
1/2 cup oats
1/2 cup  apple sauce
1/2 cup  fresh or frozen blueberries
2 Tbsp dried fruit
1/4  tsp baking powder
1 tsp olive oil
2-4 egg whites
(optional- add a sprinkle of chocolate chips) 

Directions
In microwave safe container or large coffee mug, heat on high for ~2-2 1/2 minutes.  Let cool.  Top with  vanilla Greek yogurt. 

Blueberry Orange Muffins
Submitted by Alyssa Neill, B. Sc, Nutritionist

Makes 12 muffins
Ingredients
2 ½ cups all purpose flour
¾ cup sugar
2 tsp. Baking powder
2 tsp grated orange rind
1 ¼ cup fresh or thawed drained blueberries
 
½ cup butter or oil
1 cup orange yogurt
2 eggs, lightly beaten
 1 tsp baking soda
 ½ tsp salt
Directions
  • In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in butter until crumbly.
  • In a small bowl combine yogurt, eggs, and orange rind. Add, all at once, to flour mixture.
  • Gently fold in blueberries.
  • Divide batter amount 12 large greased muffin cups.
  • Bake at 400 F for 20-25 minutes until done. 
​
 Tips
  • If your oven cooks hotter than normal, reduce heat to 375 F so the bottoms don't burn. 
  • No orange yogurt? Substitute plain yogurt with some orange juice for flavour.

Blueberry Oatmeal Lentil Muffins
​Submitted by Jennie Cowan, RD

Makes 12 muffins
Ingredients
¼ cup split red lentils
¼ cup rolled oats
1 ½ cups all-purpose flour
½ cup brown sugar
1 tbsp baking powder
½ tsp cinnamon

¼ tsp salt
½ cup milk
1 large egg
¼ cup canola oil
1 cup blueberries
Directions
  • Bring lentils and oats to simmer in saucepan with 1 cup of water and cook until all the liquid is absorbed. 
  • Mix all other ingredients together, fold in lentil mixture when cooled slightly. 
  • Bake for 20 minutes @ 350F
Providing Nutrition Support for Gold Medal Performance