Blackberry and toasted hazelnut muffins recipe

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

Heat the oven to Gas Mark 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.

  • 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
  • Energy 920kj 220kcal 11%
  • Fat 10g 14%
  • Saturates 4g 21%
  • Sugars 12g 13%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 25.2g Protein 5.7g Fibre 3.6g

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