Crunchy hazelnuts meet bursts of blueberry in this easy, feel-good bake. These muffins are a nourishing treat that are as fun to make as they are to eat.
MAKES: 12 muffins in a standard-size muffin tin
Ingredients
Method
- Heat the oven to 140°C fan forced.
- Warm the butter over a low heat until fully melted.
- Whisk in the honey until it’s well combined. Let it cool for a minute or two so it doesn’t curdle when you add the eggs. Add the eggs and milk, and whisk.
- In a food processor, grind the hazelnuts until they look similar to breadcrumbs.
- In a separate bowl, add the ground hazelnuts to the other dry ingredients (flour, baking powder, and bicarbonate of soda) and mix.
- Fold the dry ingredients into the wet, until well combined.
- Add the blueberries (raspberries work well too) and gently fold them into the mixture.
- Line your muffin tin with muffin cases and spoon in the batter.
- Bake for 20–25 minutes. The muffins should be a light, golden brown. To check if they’re done, skewer them with a toothpick – if it comes out clean, they’re ready. Allow to cool before tucking in.
This recipe was originally published in the article Happy Hazelnuts in Issue 46 – In Your Own Time. You can get this issue here to enjoy more mindful inspiration.
