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Raspberry and Hazelnut Muffins

  • 2½ cups self raising flour, sifted
  • ¾ cup caster sugar
  • ½ teaspoon 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

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.

Makes 15.

Makes 15 – 7g nuts per serve

NUTRIENT information per serve

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

Note :

If using frozen raspberries, thaw before use