Raspberry and Hazelnut Muffins
Serves: 15 person(s)
Preparation Time: 10 mins
Cooking Time: 20 mins
Yield: 15 x muffins
These delicious muffins are sure to be a hit with the whole family.
If using frozen raspberries, thaw before use.
2 1/2 cup self raising flour, sifted
3/4 cup caster sugar
1/2 tsp ground cinnamon
1 cup skim milk
2 eggs (50g), lightly whisked
1/3 cup canola oil
1 cup raspberries, fresh or frozen
100 g raw hazelnuts, roughly chopped
Preheat oven to 180C.
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