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Raspberry and hazelnut muffins

Raspberry and hazelnut muffins
Desserts, Quick/Under 30 mins

Low Gi Recipe Logo

SERVES:
15
DIFFICULTY:
Easy
PREP TIME:
10 minutes
COOK TIME:
20 minutes

Ingredients

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

  • 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.

Notes

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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