Easy muffin recipe for 4 - 8 people, takes only 20 mins; recipe has muffin, self-raising flour, hazelnut, bicarbonate of soda, buttermilk, skimmed milk, large egg, agave syrup, rapeseed oil and blueberry.
Nutty blueberry muffins
Course: Easy muffin
Servings
4 - 8
servings
Prep time
15 mins
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
Directions
- 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.
