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Dairy
Easy
40 Minutes
Diets 
These are great to have in the freezer. Grab one the way out or take the time to toast slightly before eating. Yield: approximately 12 muffins
1 cup plus 1 tablespoon Shibolim White Whole Wheat Flour, divided
1 cup quick oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup oil
1/2 cup Greek yogurt
1/2 cup Gefen Honey
1 teaspoon Gefen Vanilla
3/4 cup fresh or frozen berries
Preheat oven to 350 degrees Fahrenheit. Grease or line muffin tins.
In a medium bowl, whisk together one cup flour, oats, baking powder, baking soda, and salt.
In a large bowl, combine egg, oil, yogurt, honey, and vanilla. Mix well. Slowly add the dry ingredients, half a cup at a time, to the wet ingredients until just combined. Do not overmix.
Toss berries with one tablespoon flour. Fold berries into the batter.
Fill muffin tins three-fourths of the way. Bake for 20 to 25 minutes, until muffins are golden brown and an inserted toothpick comes out dry.
Photography and Styling by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
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