Apricot-orange Hazelnut Muffins Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
1 1/2 cup: All-purpose white flour,
1 tsp: Baking soda,
1/2 cup: Oregon hazelnut meal*,
2/3 cup: Buttermilk,
1/4 cup: Orange juice,
1 tsp: Grated orange rind,
3/4 cup: Granulated sugar,
6 tbsp: Butter or margarine, room temperature
1 large: Egg,
1/2 cup: Coarsely chopped hazelnuts, roasted Oregon hazelnuts
1/2 cup: Chopped dried apricots, coarsely chopped
ORANGE GLAZE
3/4 cup: Powdered sugar,
1 1/2 tbsp: Milk,
1 tsp: Grated orange rind,
1/4 cup: Finely chopped hazelnuts, roasted Oregon hazelnuts
Directions:
*(finely ground roasted hazelnuts)
In a 2-quart bowl, sift together flour and baking soda. Whisk in
Oregon hazelnut meal. Reserve. In 2-cup glass measuring cup, combine
buttermilk, orange juice and rind. Reserve. In 4-quart bowl, with
electric mixer, cream sugar and butter together. Add egg and beat
until smooth. With mixer on low speed, mix in dry and liquid
ingredients, alternately, in several additions, starting and ending
with dry ingredients. Stir in chopped hazelnuts and apricots.
Divide batter among twelve 2 1/2" muffin cups. Bake in 375 degree
oven for 18 to 20 minutes, or until muffins are golden and spring
back when lightly touched with fingertips. Remove from oven and cool
in pan for at least 5 minutes. Remove from pan and cool on rack. To
make glaze, in a small bowl, whisk powdered sugar, milk and orange
rind until smooth. Drizzle over cooled muffins and sprinkle with
hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
In a 2-quart bowl, sift together flour and baking soda. Whisk in
Oregon hazelnut meal. Reserve. In 2-cup glass measuring cup, combine
buttermilk, orange juice and rind. Reserve. In 4-quart bowl, with
electric mixer, cream sugar and butter together. Add egg and beat
until smooth. With mixer on low speed, mix in dry and liquid
ingredients, alternately, in several additions, starting and ending
with dry ingredients. Stir in chopped hazelnuts and apricots.
Divide batter among twelve 2 1/2" muffin cups. Bake in 375 degree
oven for 18 to 20 minutes, or until muffins are golden and spring
back when lightly touched with fingertips. Remove from oven and cool
in pan for at least 5 minutes. Remove from pan and cool on rack. To
make glaze, in a small bowl, whisk powdered sugar, milk and orange
rind until smooth. Drizzle over cooled muffins and sprinkle with
hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Tags
: breads