10 mins prep time
20 mins cook time
Serves 15 people
Nuts for Life - Raspberry and hazelnut muffins


  • 2½ cups self-raising flour, sifted
  • ¾ cup caster sugar
  • ½ tsp ground cinnamon
  • 1 cup skim milk
  • 2 eggs, lightly whisked
  • ⅓ cup canola oil
  • 1 cup fresh or frozen raspberries
  • 100g raw hazelnuts, roughly chopped


  1. Preheat oven to 180°C.
  2. Place the flour, sugar and cinnamon in a large bowl, making a well in the centre.
  3. Combine the milk, eggs, oil, raspberries and hazelnuts and add to the flour mixture, stirring until just combined.
  4. Spoon the mixture into ½ cup capacity non-stick muffin holes, filling ¾ full.
  5. Bake for 15-20 minutes or until cooked through and golden.


If using frozen raspberries, thaw before use
Nutrients per serve
Energy 953 kJ
Protein 5 g
Fat 10 g
Saturated fat 1 g
Carbohydrate 29 g
Sugars 12 g
Dietary fibre 2 g
Sodium 180 mg

Follow Us

Join the NutENews mailing list

For up to date information & the latest research articles