Nectarine and hazelnut muffins
These sweet muffins are packed with hazelnuts and fresh nectarine and make a great snack any time of day.
Note: + Cooling time
- 1 1/2 cups (225g) self-raising flour
- 1/2 cup (80g) wholemeal self-raising flour
- 3/4 cup (165g) caster sugar
- 2 tsp ground cinnamon
- 1 white nectarine, stoned, finely chopped
- 2/3 cup (90g) hazelnuts, toasted, coarsely chopped
- 2 Coles Australian Free Range Eggs
- 1/2 cup (125ml) vegetable oil
- 3/4 cup (185ml) buttermilk
- Thinly sliced white nectarine, to serve
- 1/4 cup (20g) rolled oats
- 20g butter
- 1 tbs brown sugar
Preheat oven to 180°C. Line 12 holes of a 1/3-cup (80ml) muffin pan with paper cases.
Place the combined flour in a large bowl. Add the caster sugar, cinnamon, chopped nectarine and 1/2 cup (70g) of the hazelnut and stir to combine.
Whisk eggs, oil and buttermilk in a jug. Add to the nectarine mixture in the bowl and stir until just combined (don’t overmix). Divide mixture evenly among paper cases. Top with sliced nectarine.
Place the oats, butter, brown sugar and remaining hazelnut in a small bowl. Use your fingertips to rub the butter into the oat mixture until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the muffins.
Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool slightly. Serve warm or at room temperature.