Blackberry and toasted hazelnut muffins recipe

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  • Serves 12
  • 15 mins to prepare and 30 mins to cook
  • 215 calories / serving
  • Freezable
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Blackberry and hazelnut muffins HERO

Heat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with cases.

Put the flour and baking powder into a mixing bowl, add the butter and rub into the flour until it resembles breadcrumbs. Stir in the sugar and hazelnuts. Mix the eggs and the yogurt together and stir into the mixture with half the blackberries.

Divide the mixture between the muffin cases and push the remaining berries into the top of each. Sprinkle over the reserved nuts and demerara sugar. Bake for 20 minutes until well risen and golden brown.

Need baking equipment? There's a great range of kids baking equipment at Tesco Direct including bowls, rolling pins and bakeware sets. See the range

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  • Ingredients

  • 250g (8oz) wholemeal plain flour
  • 3tsp baking powder
  • 75g (3oz) butter
  • 100g caster sugar
  • 50g (2oz) toasted, chopped hazelnuts, plus extra nuts for sprinkling
  • 2 eggs
  • 250ml (8fl oz) natural yogurt
  • 200g (7oz) blackberries
  • 1tbsp demerara sugar
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  • Calories
    215
    11%
  • Sugar
    13g
    14%
  • Fat
    10g
    14%
  • Saturates
    4g
    20%
  • Salt
    0.5g
    8%
of an adult's Reference Intake daily amount.
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