Ingredients
- 250 g (2 cups) oat flour
- 100 g (3/4 cup) rice flour
- 1 tablespoon baking powder
- 130 g (2/3 cup) sugar
- 1 egg (or 60 g applesauce/1 tablespoon ground flaxseed soaked in 3 tablespoons water for vegan)
- 200 g (1 cup) milk (or plant-based milk for vegan)
- 60 ml (1/4 cup) seed oil
- 200 g (3/4 cup) spreadable cheese (or vegan cheese/yogurt for vegan)
- 125 g (1 cup) raspberries (divided)
- 20 g (1/4 cup) chopped hazelnuts
- 2 tablespoons honey (optional, for vegan substitute with agave syrup)
Directions
- Preheat the oven to 180°C (350°F) (static).
- In a bowl, whisk together the egg, milk, and seed oil until well combined.
- In another bowl, combine the oat flour, rice flour, baking powder, and sugar. Mix well to ensure even distribution of all dry ingredients.
- Pour the liquid ingredients over the dry ingredients and gently combine with a spatula until just mixed. Be careful not to overmix.
- Distribute the batter into a muffin tin lined with paper cups, filling each cup about 3/4 full to allow room for rising.
- Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
- For the cream, whip the spreadable cheese with honey, chopped hazelnuts, and halved raspberries until smooth and combined.
- Once the muffins have cooled, use a piping bag to decorate each muffin with the cream, and top each with a whole raspberry for an added touch of elegance.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 muffins
Nutrition Info: Each muffin contains approximately 150 calories, with a balance of carbohydrates, protein, and healthy fats.
How to serve
Raspberry Hazelnut Muffins are perfect for a delightful breakfast or a sweet afternoon snack. Serve them warm or at room temperature. For an impressive presentation, place the muffins on a decorative platter. They pair wonderfully with a cup of tea or coffee, making them an ideal treat for gatherings or casual brunches. Consider garnishing with additional fresh raspberries and a sprinkle of chopped hazelnuts for an added touch of flavor and texture.
FAQs
Can I substitute the egg in this recipe?
Yes, you can use 60 g of applesauce or 1 tablespoon of ground flaxseed soaked in 3 tablespoons of water as a vegan alternative.
How should I store the muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for longer storage.
Can I use frozen raspberries?
Yes, you can use frozen raspberries; however, make sure to add them while still frozen to prevent the batter from becoming too liquid.