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Juicy raspberries, crunchy hazelnuts – these muffins don’t just taste fantastic, but they’re packed with antioxidants and healthy oils. Bake a batch of this one bowl wonder for weekend brunch or serve with afternoon tea.

Ingredients – makes 15

2½ cups self raising flour, sifted

¾ cup caster sugar

½ teaspoon ground cinnamon

1 cup skim milk

2 medium eggs, lightly whisked

1/3 cup canola oil

1 cup fresh or frozen raspberries

100g raw hazelnuts, roughly chopped

Method

1. Preheat oven to 180ºC. 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.

2. Spoon the mixture into ½ cup capacity non-stick muffin tin, filling
¾ full. Bake for 15–20 minutes or until cooked through and golden.

What’s your favourite muffin recipe?