Recipe

Breakfast Muffins topped with Nutella®

Medium
30 min
Breakfast Muffins topped with NUTELLA

INGREDIENTS for 12 servings

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

To prepare this delicious recipe, 1 tsp of Nutella® per person is enough to enjoy!

METHOD

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.

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