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Raspberry and hazelnut muffins

Raspberry and hazelnut muffins
Desserts, Quick/Under 30 mins

Low Gi Recipe Logo

10 minutes
20 minutes


  • cups self-raising flour sifted
  • ¾ cup caster sugar
  • ½ tsp ground cinnamon
  • 1 cup skim milk
  • 2 egg lightly whisked
  • cup canola oil
  • 1 cup raspberries fresh or frozen
  • 100 g hazelnuts roughly chopped


  • Preheat oven to 180°C.
  • 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 ½ cup capacity non-stick muffin holes, filling ¾ full.
  • Bake for 15-20 minutes or until cooked through and golden.


If using frozen raspberries, thaw before use
Recipe courtesy of Nuts for Life.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

Carbohydrates: 29g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 180mg | Fiber: 2g | Sugar: 12g
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