Anise Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with liners.

In a bowl, mix flour, chopped hazelnuts, raisins, baking powder, baking soda, ground anise and lemon zest well.

In a second bowl, beat the egg, sugar, oil and buttermilk until frothy.

Add the flour mixture to the buttermilk mixture and fold in briefly until no streaks of flour remain.

Divide the batter evenly among the liners, filling each cup to about two-thirds.

Bake in the preheated oven for 20–25 minutes, then let rest in the tin for 5 minutes and finally cool completely on a wire rack.