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Raspberry and Hazelnut Muffins 

Rating: 5 stars5 stars5 stars5 stars5 stars(8 ratings made)

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Heart-Friendly Recipe (Click for more information)
Heart-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 150 mg

Sodium:
No more than 250 mg

Carbohydrates:
No more than 80g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Sodium Recipe (Click for more information)
Low-Sodium RecipeX
This recipe contains:

Sodium:
No more than 200 mg

Diabetes-Friendly Recipe (Click for more information)
Diabetes-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 300 mg

Sodium:
No more than 1000 mg

Carbohydrates:
No more than 50g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Carb Recipe (Click for more information)
Low-Carb RecipeX
This recipe contains:

Carbohydrates:
No more than 45g Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
High-Calcium Recipe (Click for more information)
High-Calcium RecipeX
This recipe contains:

Calcium:
At least 50 mg
Quick And Easy Recipe (Click for more information)
Quick and Easy RecipeX
This recipe requires 30 minutes or less for complete preparation.

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.

Suggestions:

If using frozen raspberries, thaw before use.

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Ingredients:

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


Directions:

Preheat oven to 180C.

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 1/2 cup capacity non-stick muffin holes, filling 3/4 full. Bake for 15-20 minutes or until cooked through and golden.

Author:

Nuts for Life
Nuts for Life

Recipe Book Notes:




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NUTRITIONAL INFO

(Per Serving)
Calories
229 cals
Kilojoules
953 kJ
Fat
9.3 g
Carbohydrates
31.6 g
Protein
4.5 g
Cholesterol
25.0 mg
Sodium
179 mg
Saturated Fat
0.5 g
Fibre
2.1 g
Calcium
55.0 mg
Total Sugars
13.5 g
Note: A dash indicates no data is available.

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