Directions

STEP 1 | PREHEAT

Preheat oven to 190°C. Lightly spray a 12-cup muffin pan with oil or line with paper liners.

STEP 2 | PREPARE THE MIXTURE

Stir flours with sugar, grated ginger, baking powder, cinnamon, baking soda and salt in a large bowl. Furthermore, whisk the egg with yoghurt and oil in a medium bowl. Also, stir egg mixture into the flour mixture, just until combined. Moreover, stir in blueberries. Spoon into muffin cups. Sprinkle tops with candied ginger.

STEP 3 | BAKE

Bake in the centre of the oven until the muffins turn golden brown. It should take about 25 minutes.

STEP 4 | SERVE

Cool muffins in tin for about 10 minutes. Remove them and keep them on a plate for complete cooling. Serve and enjoy.

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