
Nutrition and extra info
- Freezable
Nutrition: per muffin
- kcal211
- fat13g
- saturates1g
- carbs18g
- sugars5g
- fibre2g
- protein5g
- salt0.4g
Ingredients
- oil spray or 12 muffin cases
- 200g self-raising flour
- 100g hazelnut, with or without skin, lightly toasted
Hazelnut
hay-zl-nutGrown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- ½ tsp bicarbonate of soda
Bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 284ml pot buttermilk
Buttermilk
buh-ter-mill-kThere are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 100ml skimmed milk
- 3 large eggs
- 2 tbsp agave syrup
Agave syrup
Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…
- 75ml rapeseed oil (we used butter flavoured)
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 100g blueberry
Blueberry
bloo-bear-eeBlueberries are one of the few edibles native to North America and credited with being…
Method
Heat oven to 180C/160C fan/gas 4. Lightly grease a silicone muffin tray with oil spray, or line with paper cases. Put the flour and hazelnuts in a food processor, and whizz until the nuts are finely ground. Tip into a bowl and stir in the bicarbonate of soda. Whisk together the buttermilk, milk, eggs, agave and oil.
Mix the wet ingredients into the dry until smooth, then stir in the blueberries. Divide the mixture between the muffin holes and bake for 20 mins until a skewer poked in comes out clean. Leave to cool for 10 mins, before turning out of the tray. If freezing, defrost at room temperature, then warm through in the oven.
Comments, questions and tips