Raspberry, nutella and Hazelnut muffins

Base muffin mix Ingredients

2 cups self raising flour

1 1/2 cups caster sugar

2 eggs

333ml milk

1 cup of vegetable oil

Fillings

Raspberries

Nutella

Roasted Hazelnuts to garnish

Cocoa powder/Icing sugar to dust

Method:

Preheat the oven to 180 °F and line a muffin tin with muffin papers.

Combine milk, eggs and vegetable oil in a bowl and whisk vigorously.

Add dry ingredients and whisk to remove any lumps.

Once mix is smooth you are ready to make your muffins.

I normally split the batter and make a few different flavours, you can leave this mix in the fridge for 3-5 days.

I like to layer the muffins, so batter first into the muffin papers, add a handful of berries and a teaspoon of nutella and repeat. Fill two thirds full to allow room for the muffin to rise and not overspill.

Bake for 20-30 minutes or until a skewer comes out clean.

Dust with cocoa powder and Icing sugar

The muffins will keep for a few days if stored in an airtight container.

Happy baking

with love

x

Simple muffin mix recipe perfect for any flavours.

I use this recipe as a base recipe and keep it in the fridge. I then add different flavours each time. Apple and cinnamon, blueberry and white chocolate are my other favourite flavours. Get creative and send me your muffin pics.