- Cook Time: 15 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 211
- Carbohydrate Content: 18g
- Fat Content: 13g
- Fiber Content: 2g
- Protein Content: 5g
- Saturated Fat Content: 1g
- Sodium Content: 0.4g
- Sugar Content: 5g
Nutty blueberry muffins Recipe
Nutty blueberry muffins is a Easy muffin recipe for 4 - 8 people, takes only 20 mins; recipe has muffin, self-raising flour and hazelnut.
Ingredients
- Rapeseed Oil - 75ml rapeseed oil (we used butter flavoured)
- Bicarbonate Of Soda - 1/2 tsp bicarbonate of soda
- Self Raising Flour - 200g self-raising flour
- Large Egg - 3 large eggs
- Skimmed Milk - 100ml skimmed milk
- Agave Syrup - 2 tbsp agave syrup
- Buttermilk - 284ml pot buttermilk
- Muffin - oil spray or 12 muffin cases
- Blueberry - 100g blueberry
- Hazelnut - 100g hazelnut, with or without skin, lightly toasted
Instructions
- Heat oven to 180C/160C fan/gas 4. Lightly grease a silicone muffin tray with oil spray, or line with paper cases. Put the flour and hazelnuts in a food processor, and whizz until the nuts are finely ground. Tip into a bowl and stir in the bicarbonate of soda. Whisk together the buttermilk, milk, eggs, agave and oil.
- Mix the wet ingredients into the dry until smooth, then stir in the blueberries. Divide the mixture between the muffin holes and bake for 20 mins until a skewer poked in comes out clean. Leave to cool for 10 mins, before turning out of the tray. If freezing, defrost at room temperature, then warm through in the oven.