Easy Hazelnut Muffins Recipes

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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

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

HAZELNUT-PEAR MUFFINS



Hazelnut-Pear Muffins image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h20m

Yield Makes 16

Number Of Ingredients 13

Vegetable oil cooking spray
1 1/4 cups sugar
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup hazelnut flour ( bobsredmill.com)
1 teaspoon baking soda
Coarse salt
2/3 cup nonfat milk
2/3 cup plain low-fat yogurt
2 large eggs
1 orange, zested and juiced
2 cups peeled, cored, and chopped pears (from 1 1/2 Bosc pears)
1/2 cup coarsely chopped hazelnuts

Steps:

  • Preheat oven to 350 degrees. Line 16 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
  • Whisk together sugar, flours, baking soda,and 1/4 teaspoon salt in a large bowl. Whisktogether milk, yogurt, eggs, and orange zestand juice in a medium bowl. Fold milkmixture into flour mixture, then gently foldin pears until combined.
  • Spoon batter into baking cups until eachis three-quarters full. Sprinkle with hazelnuts.Bake until a toothpick inserted into thecenter of each comes out clean, about 20 minutes.Transfer pans to wire racks, and letcool for 10 minutes. Turn out muffins ontoracks, and let cool completely.

Nutrition Facts : Calories 146 g, Cholesterol 27 g, Fat 3 g, Fiber 2 g, Protein 4 g, Sodium 130 g

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