Orange Hazelnut Muffins Food

ORANGE HAZELNUT MUFFINS

Orange Hazelnut Muffins image

My own recipe, to use up some ground hazelnuts - very happy with these tasty little treats! Lower in cholesterol, too.

Provided by catxx

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups self-raising flour
1/2 cup ground hazelnuts
1/2 cup chocolate chips
1 tablespoon orange rind, finely grated
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 cup grapeseed oil or 1/2 cup olive oil
2 whole eggs, beaten (for even less cholesterol) or 3 egg whites (for even less cholesterol)
1 cup freshly squeezed orange juice
1/3 cup soymilk or 1/3 cup plain yogurt
1/3 cup orange marmalade (optional)

Steps:

Preheat oven to 180°C.
Lightly spray muffin tray with olive oil spray or line with paper muffin cases.
Sift flour, bicarb soda and baking powder together in large mixing bowl, and stir in ground hazelnuts, brown sugar, grated rind and choc bits.
In another bowl, whisk together eggs, oil, juice and milk.
Pour liquid ingredients into dry ingredients and mix very lightly till just combined.
Bake for approx 20 minutes or until lightly golden.
Cool on wire rack.
Optional: Brush tops of still-warm muffins with marmalade, and allow to cool.

Nutrition Facts : Calories 249.4, Fat 14.2, SaturatedFat 2.6, Cholesterol 31, Sodium 330.2, Carbohydrate 28.5, Fiber 1.3, Sugar 14.9, Protein 3.7

EASY HAZELNUT MUFFINS

Easy Hazelnut Muffins image

Make and share this Easy Hazelnut Muffins recipe from Food.com.

Provided by SoupCookie

Categories Quick Breads

Time 32m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 7

Ingredients

2 cups unbleached flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 toasted hazelnuts, chopped
1 large egg
1/4 cup butter, melted
1 cup low-fat milk

Steps:

Preheat oven to 425F and prep. muffin pan with 12 paper liners.
In a large bowl combine the first 4 ingredients.
In a medium bowl, beat the egg lightly then stir in the melted butter and milk. Add to the dry mix all at once and stir until just blended.
Fill muffin cups 2/3 full and bake 20-25 minutes (or until brown).

Nutrition Facts : Calories 137.2, Fat 4.7, SaturatedFat 2.7, Cholesterol 28.8, Sodium 133.2, Carbohydrate 20.4, Fiber 0.6, Sugar 4.3, Protein 3.4

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