Oregon Hazelnut Corn Bran Muffins Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
1 cup: Milk,
1/2 cup: Bran flakes,
1/4 cup: Butter,
3 tbsp: Brown sugar,
1: Egg, room temperature
1 tsp: Oil,
1 cup: White flour,
1/2 cup: Corn meal,
1/2 cup: Roasted & chopped hazelnuts, Oregon hazelnuts
2 tsp: Baking powder,
1/2 tsp: Salt,
Directions:
Combine milk and bran flakes in medium bowl and let stand at room
temperature 8 hours or overnight. Preheat oven to 400. Grease twelve
2-1/2 inch muffin tins. Cream butter with sugar in large bowl. Stir
in egg and oil, blending well. Fold in flour, corn meal, hazelnuts,
baking powder, salt and bran mixture until dry ingredients are just
moist. Divide batter in muffin tins. Bake about 20-25 minutes or
until tester comes out clean. Cool 7 minutes.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
temperature 8 hours or overnight. Preheat oven to 400. Grease twelve
2-1/2 inch muffin tins. Cream butter with sugar in large bowl. Stir
in egg and oil, blending well. Fold in flour, corn meal, hazelnuts,
baking powder, salt and bran mixture until dry ingredients are just
moist. Divide batter in muffin tins. Bake about 20-25 minutes or
until tester comes out clean. Cool 7 minutes.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Tags
: breads