Breakfast Muffins topped with NUTELLA®

12
11
30
Breakfast Muffins topped with NUTELLA
INGREDIENTS for 12 portions
  • 1 cup (500mL) all purpose flour
  • ¾ cup (180mL) whole-wheat flour
  • ¼ cup (60mL) quick cook oats
  • 1 tsp (5mL) baking powder
  • 1 tsp (5mL) baking soda
  • ¾ cup (180mL) Low fat milk (2% or less M.F)
  • ¾ cup (180mL) unsweetened applesauce
  • ¼ cup (60mL) honey
  • 1 egg
  • 1 tsp (5mL) pure vanilla extract
  • 1 cup (250mL) fresh or frozen raspberries
STEPS
Step 1
Pre-heat oven to 375°F (190°c).
Step 2
Spray a 12 muffin, non-stick muffin tin with cooking spray.
Step 3
In a large bowl, whisk together, flours, oats, baking powder and baking soda.
Step 4
In another bowl, whisk together milk, applesauce, honey, egg and vanilla.
Step 5
Add wet ingredients to dry ingredients and mix just to combine.
Step 6
Fold in raspberries and spoon batter equally between the 12 muffins.