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
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?