Raspberry and Hazelnut Muffins
| Heart-friendly Recipe | X |
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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
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| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
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 | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| High-Calcium Recipe | X |
|---|
This recipe contains:
Calcium:
At least 50 mg
|
| Quick and Easy Recipe | X |
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This recipe requires 30 minutes or less for complete preparation.
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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
3 1/2 oz 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
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