Raspberry And Hazelnut Muffins

November 2, 2012

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


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?

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.



You Said