- 1 cup all purpose flour
- ¾ cup whole-wheat flour
- ¼ cup quick cook oats
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ cup Low fat milk (2% or less M.F)
- ¾ cup unsweetened applesauce
- ¼ cup honey
- 1 egg
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen raspberries
Breakfast Muffins topped with NUTELLA®
INGREDIENTS for 12 portions
Pre-heat oven to 375°F. Spray a 12 muffin, non-stick muffin tin with cooking spray.
In a large bowl, whisk together, flours, oats, baking powder and baking soda. In separate bowl, whisk together milk, applesauce, honey, egg and vanilla.
Add wet ingredients to dry ingredients and mix just to combine.
Fold in raspberries and spoon batter equally between the 12 muffins.
Bake for 20 to 25 minutes or until a tester inserted into the center of a muffin comes out clean. Let cool in pan for 10 minutes.