Maple Nut Butter
Yield
1 1/3 cupsPrep
10 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
hazelnuts (filberts)
or walnuts, or pecans |
|
| ½ | cup |
butter
|
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
maple syrup
|
|
| ¼ | cup |
milk, skim, (non fat) powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
hazelnuts (filberts)
or walnuts, or pecans |
|
| 118 | ml |
butter
|
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
maple syrup
|
|
| 59 | ml |
milk, skim, (non fat) powder
|
|
Directions
Roast nuts.
Chop fine. Process butter, syrup, oil, and milk until smooth.
Add nuts and pulse.
Store refrigerated.
