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The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

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  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Whole Wheat Blueberry Muffins with Cardamom

Published in Recipes Author: CentraCare

Recipe adapted from Driscoll’s.com

Ingredients

  • 2 cups whole wheat pastry flour
  • ½ cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cardamom
  • 1 ¼ cups plain fat-free yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ½ cups blueberries

Directions

  • Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
  • Whisk together flour, sugar, baking powder, baking soda, and cardamom in a medium bowl until blended.
  • Whisk together yogurt, eggs, and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
  • Divide batter evenly between muffin cups, filling each about ¾ full.
  • Bake about 15 minutes until muffins are golden brown and toothpick inserted in the center comes out clean. Cool in pan for 3 minutes. Serve warm or remove to wire rack to cool completely.

Yield: Makes 12 servings

Nutrition Information Per Serving
  • Calories: 120
  • Fat: 1 g.
  • Sat. Fat: .3 g.
  • Trans Fat: 0 g.
  • Sodium: 186 mg
  • Carbs: 24 g.
  • Fiber: 3 g.
  • Protein: 6 g.