Muffins
Portioned baked goods for breakfast, office or children's party.
Option: light raisins and hazelnuts
40 min · 12 servings
Per serving
Approximately 242 kcal Protein: 5.1 g Fat: 10.2 g Carbohydrates: 34.0 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Hazelnuts, Milk, Eggs, Wheat/Gluten
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Flour - 260 g
- Milk – 180 ml
- Eggs - 2 pcs.
- Sugar - 90 g
- light raisins – 120 g
- hazelnuts – 80 g
- Baking powder - 8 g
- Vegetable oil - 60 ml
How to cook
- Preheat the oven to 180°C and prepare the ramekins according to the number of servings.
- Mix dry and liquid ingredients separately.
- Quickly combine the mixtures and add dried fruits and nuts.
- Fill the pans two-thirds full and bake for 20-25 minutes: a wooden skewer should come out without any soggy dough.
Products for the recipe
- Light raisins — 120 g for the recipe. Cut into large pieces.
- Peeled hazelnuts — 80 g unsalted kernels without shell. Chop according to recipe.
Editorial variation of Vostok Food based on the specified dish. Wheat flour instead of a mixture of flour and cereal; eggs and liquid were adjusted, dried fruits and nuts were selected. This is a variation of the basic recipe, not a separate traditional dish. Variation text - CC BY-SA 4.0.
Source: Wikibooks contributors — Cookbook:Raisin Oatmeal Muffins · CC BY-SA 4.0