| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Post fabfoo, Post to mc |
12 |
servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose white flour |
| 1 |
ts |
Baking soda |
| 1/2 |
c |
Oregon hazelnut meal; (finely ground |
|
|
; roasted hazelnuts) |
| 2/3 |
c |
Buttermilk |
| 1/4 |
c |
Orange juice |
| 1 |
ts |
Grated orange rind |
| 3/4 |
c |
Granulated sugar |
| 6 |
tb |
Butter or margarine; room temperature |
| 1 |
lg |
Egg |
| 1/2 |
c |
Roasted & coarsely chopped oregon |
|
|
; hazelnuts |
| 1/2 |
c |
Coarsely chopped dried apricots |
| 3/4 |
c |
Powdered sugar |
| 1 1/2 |
tb |
Milk |
| 1 |
ts |
Grated orange rind |
| 1/4 |
c |
Roasted & finely chopped oregon hazelnuts |
INSTRUCTIONS
ORANGE GLAZE
In a 2-quart bowl, sift together flour and baking soda. Whisk in
Oregon hazelnut meal. Reserve. In 2-cup glass measuring cup, combine
buttermilk, orange juice and rind. Reserve. In 4-quart bowl, with
electric mixer, cream sugar and butter together. Add egg and beat
until smooth. With mixer on low speed, mix in dry and liquid
ingredients, alternately, in several additions, starting and ending
with dry ingredients. Stir in chopped hazelnuts and apricots. Divide
batter among twelve 2 1/2" muffin cups. Bake in 375 degree oven for
18 to 20 minutes, or until muffins are golden and spring back when
lightly touched with fingertips. Remove from oven and cool in pan for
at least 5 minutes. Remove from pan and cool on rack. To make glaze,
in a small bowl, whisk powdered sugar, milk and orange rind until
smooth. Drizzle over cooled muffins and sprinkle with hazelnuts.
Recipes By Oregon Hazlenuts <www.teleport.com/~nuts/index.html>
Recipe by: Lisa-fabfood
By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.
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