Home -> [Bakery, Breads, Fruits, Muffins & Biscuits, Orange] -> [Apricot-orange hazelnut muffins Recipe]
 
 

Apricot-orange hazelnut muffins
Artist: _
Categories: Bakery, Breads, Fruits, Muffins & Biscuits, Orange
Yield: 12
Rating: 0
Print Recipe
Favorites Add to Favorites
Ingredients:
1 1/2 cupAll-purpose white flour
1 tspBaking soda
1/2 cupOregon hazelnut meal*
2/3 cupButtermilk
1/4 cupOrange juice
1 tspGrated orange rind
3/4 cupGranulated sugar
6 tbspButter or margarine
-- room temperature
1 largeEgg
1/2 cupCoarsely chopped hazelnuts
-(roasted Oregon hazelnuts)
1/2 cupChopped dried apricots
-(coarsely chopped)
ORANGE GLAZE
3/4 cupPowdered sugar
1 1/2 tbspMilk
1 tspGrated orange rind
1/4 cupFinely chopped hazelnuts
-(roasted Oregon hazelnuts)
Procedures:
1*(finely ground roasted hazelnuts) in a 2-quart bowl, sift together flour and baking soda.
2Whisk in oregon hazelnut meal.
3Reserve.
4In 2-cup glass measuring cup, combine buttermilk, orange juice and rind.
5Reserve.
6In 4-quart bowl, with electric mixer, cream sugar and butter together.
7Add egg and beat until smooth.
8With mixer on low speed, mix in dry and liquid ingredients, alternately, in several additions, starting and ending with dry ingredients.
9Stir in chopped hazelnuts and apricots.
10Divide batter among twelve 2 ? muffin cups.
11Bake in 375 degree oven for 18 to 20 minutes, or until muffins are golden and spring back when lightly touched with fingertips.
12Remove from oven and cool in pan for at least 5 minutes.
13Remove from pan and cool on rack.
14To make glaze, in a small bowl, whisk powdered sugar, milk and orange rind until smooth.
15Drizzle over cooled muffins and sprinkle with hazelnuts.
16* cookfdn brings you this recipe with permission
 
 
 
 

Google