Hazelnut & Raspberry Muffins

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My friend Denise posted a photo on Instagram this afternoon of a fresh batch of green tea and mixed berry muffins. Naturally, I saw them and began to drool. She tagged the photo with ‘#procrastibaking’ and upon reading this, I dropped my essay research all over the floor and ran to the kitchen.

Procrastibaking is a real thing (I know, I was shocked too. And then I embraced it. Completely). It’s basically avoiding study by baking instead. Slightly more productive than trying to watch every Youtube clip ever uploaded.

My brief Google search turned up a recipe from Vegan Foodgasm, a vegan food blog that sadly hasn’t been active since 2010. But the person who ran it had exactly what I was looking for: a basic recipe that I could manipulate depending on what I felt like. I had some left over hazelnut meal that I was keen to use, so I substituted some of the flour for that. I also baked my muffins at 180°C (because 200°C scares me) for 25 minutes. The ingredients I ended up using were:

Ingredients:

  • 1 cup self-raising flour
  • 1/2 cup hazelnut meal
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 3/4 cup Soy Milky
  • 1/4 cup olive oil
  • 1 cup frozen fruit raspberries

Made 10 medium muffins. Nom nom nom. Now back to studying.

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