Wholemeal raspberry and walnut muffins recipe
These wholemeal raspberry and walnut muffins are delicious and perfect for lunch boxes. They contain less processed sugar and are sweetened with honey.
- 1 cup wholemeal flour
- 1/2 cup plain flour
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 eggs
- 250ml (1 cup) natural yoghurt
- 125ml (1/2 cup ) vegetable oil
- 1 cup raspberries (or other chopped fruit)
- 1/2 cup walnuts, roughly chopped
Preheat oven to 180°C conventional (160°C fan-forced) and line a 12-hole muffin tin with paper cases.
Sift together the dry ingredients and whisk together the wet.
Gently fold together until just combined (try not to stir too much as this can make the muffins quite heavy in texture).
Fold through the raspberries and walnuts.
Spoon into muffin tins and bake for 20 minutes or until golden.
Leave to cool on a wire rack then store in an airtight container for a day or two. Or you can wrap each one in plastic and freeze individually.
- The muffins can go in lunch boxes from frozen and will defrost in time for morning tea.
- The difference between regular all-purpose flour and wholemeal is that for the latter, bran and germ are retained during processing, making it higher in fibre and more nutritious.
- Wholemeal flour also has more potassium, magnesium and zinc so that’s a good thing, too!
- You could swap the raspberries for blueberries, strawberries or a berry medley.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.