Apple-Hazelnut Muffins
Apple-Hazelnut Muffins recipe
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
hazelnuts (filberts)
grounded in blender to a coarse flour |
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
baking powder
|
*
|
| ¼ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
butter, unsalted
melted and cooled |
|
| ½ | cup |
milk
warm |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
dried apple slices
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
hazelnuts (filberts)
grounded in blender to a coarse flour |
|
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 59 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
butter, unsalted
melted and cooled |
|
| 118 | ml |
milk
warm |
|
| 5 | ml |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
dried apple slices
chopped |
*
|
Directions
Preheat oven to 350℉ (180℃). Combine hazelnuts, flour, baking powder and sugar. Add egg, butter, milk, vanilla, salt and apples. Let stand 10 minutes.
Fill 4 cups of a nonstick muffin pan (or regular muffin pan with paper liners) with the batter. Bake 8 to 10 minutes, until a toothpick inserted in the center comes out clean.
