Nut-blueberry muffins

Ingredients for 1 servings:

• 250 ml rapeseed oil
• 200 g sugar
• 2 packets of vanilla sugar
• 5 eggs
• 125 ml milk
• 1 pinch of salt
• 1 orange(s), untreated, zest
• 500 g spelt flour
• 1 packet of baking powder
• 1 tsp cinnamon powder
• 75 g hazelnuts, ground
• 125 g blueberries, fresh
• 19 paper cups

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

more digestible due to spelt flour, makes 19 pieces

Combine the rapeseed oil, sugar, and 2 packets of vanilla sugar. Add the eggs, milk, salt, and the grated zest of one untreated orange, and stir the batter until smooth. Combine the flour, baking powder, cinnamon, and ground hazelnuts, add to the batter, and mix well. Fold the blueberries into the batter. Pour the batter into paper baking cups and bake in a preheated oven at 180°C for about 20 minutes. The ground nuts can also be replaced with raisins or dried fruit. The blueberries can also be replaced with chocolate or nougat (or other ingredients).