Berry and Pistachio Muffins | RICARDO

Ingredients

• 1 cup (150 g) unbleached all-purpose flour
• 1/2 cup (60 g) wheat germ
• 1/2 cup (50 g) quick-cooking oatmeal
• 6 tbsp (80 g) packed brown sugar
• ½ tsp baking powder
• ½ tsp baking soda
• 2 eggs
• ½ cup (125 ml) plain Greek yogurt
• ¼ cup (60 ml) canola oil
• 1 orange, zest finely grated
• 1 lemon, zest finely grated
• 1 tbsp (15 ml) lemon juice
• 3/4 cup (100 g) raspberries, fresh or frozen (see note)
• 3/4 cup (115 g) blueberries (or blackberries), fresh or frozen
• ¼ cup (35 g) unsalted pistachios, finely chopped