Raspberry, oat & hazelnut breakfast muffins - Jean Hailes
Raspberry, oat and hazelnut muffins – fibre-rich, lightly sweet and perfect for healthy breakfasts or snacks.
Ingredients
- 1 cup rolled oats, processed or ground to make oat flour
- ½ cup hazelnuts, freshly ground to a meal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 60g butter
- ¼ cup maple syrup
- 1 egg, beaten
- 1 cup frozen or fresh raspberries
- ⅔ cup vanilla yoghurt
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