Hazelnut~ Orange & Yogurt Muffins Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
TOPPING
2 tbsp: Granulated sugar,
2 tbsp: Finely chopped hazelnuts, roasted Oregon hazelnuts
1/4 tsp: Ground cinnamon,
1/4 tsp: Ground nutmeg,
MUFFINS
1 3/4 cup: All-purpose white flour,
1/2 cup: Granulated sugar,
1 1/4 tsp: Baking powder,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
1/8 tsp: Ground nutmeg,
1/2 cup: Roasted & chopped hazelnuts, Oregon hazelnuts
1 large: Egg,
1/2 cup: Vegetable oil,
1/2 cup: Plain yogurt,
1/3 cup: Orange juice concentrate,
1/2 cup: Raisins, optional
Directions:
In small bowl, mix topping ingredients until well blended. Set aside.
In small mixing bowl, whisk together flour, sugar, baking powder,
baking soda, salt and nutmeg. Stir in hazelnut and set aside. In
large mixing bowl, whisk egg until blended. Add vegetable oil, yogurt
and orange juice concentrate. Whisk until smooth. Add dry
ingredients, all at once, stirring just until flour is evenly
moistened. Mix in raisins.
Prepare 1 standard size muffin tin or 3 miniature muffin tins by
generously spraying with non-stick spray, or by placing liners in the
cups. Divide the batter evenly among the prepared pans, filling each
cup a generous 3/4 full. Sprinkle each muffin lightly with the
topping mixture. Bake in 400 oven for about 18 minutes for the
standard sized muffins, or about 12 minutes for the miniature
muffins, or until golden. Remove from oven and cool for 5 minutes
before removing from tins. Cool on racks.
Yield: 12 standard sized or 36 miniature muffins.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
In small mixing bowl, whisk together flour, sugar, baking powder,
baking soda, salt and nutmeg. Stir in hazelnut and set aside. In
large mixing bowl, whisk egg until blended. Add vegetable oil, yogurt
and orange juice concentrate. Whisk until smooth. Add dry
ingredients, all at once, stirring just until flour is evenly
moistened. Mix in raisins.
Prepare 1 standard size muffin tin or 3 miniature muffin tins by
generously spraying with non-stick spray, or by placing liners in the
cups. Divide the batter evenly among the prepared pans, filling each
cup a generous 3/4 full. Sprinkle each muffin lightly with the
topping mixture. Bake in 400 oven for about 18 minutes for the
standard sized muffins, or about 12 minutes for the miniature
muffins, or until golden. Remove from oven and cool for 5 minutes
before removing from tins. Cool on racks.
Yield: 12 standard sized or 36 miniature muffins.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Tags
: breads