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