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Preheat oven to 180 degrees 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.
Energy 953kJ (227kcal), Protein 5g, Total fat 10g, Saturated fat 1g (10% of total fat), Monounsaturated fat 6g, Polyunsaturated fat 2g, Carbohydrates 29g, Sugars 12g, Fibre 2g, Sodium 180mg
If using frozen raspberries, thaw before use