Apricot-orange Hazelnut Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Post fabfoo, Post to mc | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose white flour |
| 1 | t | Baking soda |
| 1/2 | c | Oregon hazelnut meal |
| finely ground | ||
| roasted hazelnuts | ||
| 2/3 | c | Buttermilk |
| 1/4 | c | Orange juice |
| 1 | t | Grated orange rind |
| 3/4 | c | Granulated sugar |
| 6 | T | Butter or margarine, room |
| temperature | ||
| 1 | Egg | |
| 1/2 | c | Roasted & coarsely chopped |
| oregon | ||
| hazelnuts | ||
| 1/2 | c | Coarsely chopped dried |
| apricots | ||
| 3/4 | c | Powdered sugar |
| 1 1/2 | T | Milk |
| 1 | t | Grated orange rind |
| 1/4 | c | Roasted & finely chopped |
| oregon hazelnuts |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 270
Calories From Fat: 94
Total Fat: 10.9g
Cholesterol: 17mg
Sodium: 171.5mg
Potassium: 121.2mg
Carbohydrates: 40.2g
Fiber: 1.4g
Sugar: 26.7g
Protein: 4.5g