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