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Nectarine and hazelnut muffin recipe
Nectarine and hazelnut muffin recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate kids' lunches with nutritious nectarine hazelnut muffins for a tasty twist.
Ingredients:
  • 225g self-raising flour
  • 80g self-raising flour
  • 165g caster sugar
  • 5.00 gm ground cinnamon
  • 1 white nectarine, stoned, finely chopped
  • 90g hazelnuts
  • 2 Free Range Eggs
  • 125ml vegetable oil
  • 185ml buttermilk
  • Thinly sliced white nectarine, to serve
  • 20g rolled oats
  • 20g butter
  • 16.00 gm brown sugar
Instructions:
  • Preheat the oven to 180°C and line 12 holes of a 1/3-cup (80ml) muffin pan with paper cases.
  • In a large bowl, mix together the flour, caster sugar, cinnamon, chopped nectarine, and half a cup (70g) of hazelnuts until well combined.
  • Combine eggs, oil, and buttermilk in a jug, then pour into the bowl of nectarine mixture and gently stir until just combined. Spoon mixture evenly into paper cases and garnish with sliced nectarine on top.
  • Combine oats, butter, brown sugar, and remaining hazelnut in a small bowl. Use your fingertips to mix until it forms a crumbly texture. Sprinkle the mixture evenly over the muffins.
  • Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack, then enjoy warm or at room temperature.

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