Breakfast Muffins topped with NUTELLA®

diff
12 port
11 ingr
30 min
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.