These Apple Hazelnut Muffins are just the right thing for busy autumn mornings.
You know those mornings I mean right? The ones where you only get out of bed after you realise that there is no way you can get the children to the school bus unless everything runs absolutely perfectly, so you pray that you have remembered to pack everything they need the night before.
Those mornings when you need the encouragement of something lovely for you to look forward to, and something that you know that the children will eat, fast, and still have enough goodness in them to last the morning.
Mornings like that call for hearty grab-and-go muffins like Apple Hazelnut Muffins. They do the job with ease.
Tip for Making Perfect Apple Hazelnut Muffins
Unlike those mornings where nothing seems to go right, these muffins can’t go wrong, as long as you chop the apples the right size – just under 1cm cubed.
I hope you love these glorious Apple Hazelnut Muffins, folks. They are perfect for busy mornings or just because.
GET THE Apple Hazelnut Muffins RECIPE
Thank you for reading my Apple Hazelnut Muffins recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Apple Hazelnut Muffins! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Apple Hazelnut Muffins
- 75 g (1/2 cup) wholemeal flour
- 175 g (1 1/4 cup) plain flour
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 120 ml (1/2 cup) vegetable oil
- 180 ml (3/4 cup) milk
- 1 egg
- 1 tsp vanilla essence
- 100 g (2/3 cup) sugar
- 120 g (1 1/2 cup) peeled chopped apple
- 50 g (1/2 cup) hazelnuts chopped
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil a 12 cup muffin tray.
- In a large bowl, mix the flours, baking powder, ground cinnamon and salt.
- In another bowl whisk together the oil, milk, egg, vanilla and sugar.
- Add the wet ingredients along with the diced apple and nuts into the dry and mix until just combined.
- Divide the muffin batter into the muffin cups and bake for 22mins or until a skewer inserted into a muffin comes out clean.
- Allow the muffins to cool slightly in the baking tin before transferring them a cooling rack.
- Eat, eat and eat some more.