Rudolph Breakfast Muffins with Nutella®

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Rudolph Breakfast Muffins with Nutella
Ingredients
  • 1 cup (250ml) all-purpose flour
  • 1 cup (250ml) rolled oats
  • ½ cup (125ml) packed brown sugar
  • ¼ cup (60ml) whole wheat flour
  • 2 tbsp (30ml) flax seeds
  • 2 tsp (10ml) baking powder
  • 1tsp (5ml) ground cinnamon
  • ½ tsp (2ml) baking soda
  • ¼ tsp (1ml) salt
  • 1 egg
  • 1 cup (250ml) unsweetened apple sauce
  • ½ cup (125ml) buttermilk
  • ¼ cup (60ml) canola oil
  • 1 tsp (5ml) vanilla extract
  • ½ tsp (2ml) orange zest (optional)
  • 1 ½ cups (375ml) frozen cranberries, divided
  • ¾ cups (180ml) Nutella® (15g per portion- 1 heaped tea spoon)
  • 24 blueberries
  • 24 yoghurt covered pretzels or mini pretzels
Steps
Step 1
  • Preheat oven to 400°F (200°C).
  • Line 12 muffin cups with paper liners.
  • In a large bowl, whisk together all-purpose flour, oats, brown sugar, whole wheat flour, flax seeds, baking powder, cinnamon, baking soda and salt until combined, set aside.
  • Step 2
  • In separate bowl, whisk together egg, applesauce, buttermilk, canola oil, vanilla and orange zest (if using).
  • Stir into flour mixture until moistened.
  • Reserve 12 cranberries and set them aside.
  • Fold remaining cranberries into batter.
  • Step 3
  • Spoon batter into muffins cups.
  • Bake for about 20 minutes or until toothpick inserted into centre comes out clean.
  • Let cool in pan on rack for 5 minutes – transfer to rack; let them cool completely.
  • Step 4
  • Spread each muffins with 1 heaped teaspoon (15ml) of Nutella®.
  • Decorate each muffin with a cranberry for Rudolph’s nose, blueberries for eyes and pretzels for antlers.


  • Tip:
    Substitute melted coconut oil for canola oil if desired.