hazelnut and mixed berry muffins

For some reason, the clock struck one and I had a sudden and intense craving for muffins. I couldn’t quite find a recipe for the muffins I wanted, that asked for all the ingredients I have, so this is my version of several combined. I bought a bag of frozen mixed berries on sale at the end of the summer, knowing that come January I would be gasping for a bit of bright fruit, and this seemed like a perfect opportunity to use them.

These muffins are small, but dense — perfect for snacking on the go!

ingredients:

1 c. whole wheat self-raising flour
1 c. rolled oats
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinanamon
1/2 c. whole milk (or soya milk)
1/4 c. honey (or agave nectar)
2 tbsp. water
1/4 c. sunflower oil
1 c. hazelnuts, chopped
3/4 c. frozen mixed berries
1 c. chocolate mini eggs, chopped (or 100 g. dark chocolate

method:

In a large bowl, combine the flour, oats, baking powder, salt and spices. Stir in the milk, honey, water and oil, and mix until completely incorporated. Fold in the walnuts, chocolate and mixed berries — it’s a good idea to chop the walnuts before you begin, if they aren’t pre-chopped.

The batter is quite thick because of the way the oats react to the wet ingredients. Spoon into a greased muffin tray, in nicely heaped mounds — it helps to press the batter down a little to fill any empty pockets of air, otherwise you’re left with jig-saw puzzle-esque muffins– and bake in pre-heated oven at 400 degrees for 20–25 minutes.

It’s best to let these cool completely before serving, but it’s a battle every time I try.

Tags: afternoon muffin cravings, hazelnut mixed berry muffin, oaty loveliness, summer berries in january, vegan substitutes