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Recipe: Apricot - Orange Hazelnut Muffins
Similar Categories: Apricot, Orange, Hazelnut, Muffins
Serving Size : 12
1 1/2 cups all-purpose white flour
1 teaspoon baking soda
1/2 cup Oregon hazelnut meal (finely ground roasted
hazelnuts)
2/3 cup buttermilk
1/4 cup orange juice
1 teaspoon grated orange rind
3/4 cup granulated sugar
6 tablespoons butter or margarine -- room temperature
1 large egg
1/2 cup roasted and coarsely chopped Oregon hazelnuts
1/2 cup coarsely chopped dried apricots
ORANGE GLAZE
3/4 cup powdered sugar
1 1/2 tablespoons milk
1 teaspoon grated orange rind
1/4 cup roasted and finely chopped Oregon hazelnuts
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.
Yield:
"1 dozen muffins"
Per Serving (excluding unknown items): 278 Calories; 13g Fat (40.7% calories
from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol;
185mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat
Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
1 1/2 cups all-purpose white flour
1 teaspoon baking soda
1/2 cup Oregon hazelnut meal (finely ground roasted
hazelnuts)
2/3 cup buttermilk
1/4 cup orange juice
1 teaspoon grated orange rind
3/4 cup granulated sugar
6 tablespoons butter or margarine -- room temperature
1 large egg
1/2 cup roasted and coarsely chopped Oregon hazelnuts
1/2 cup coarsely chopped dried apricots
ORANGE GLAZE
3/4 cup powdered sugar
1 1/2 tablespoons milk
1 teaspoon grated orange rind
1/4 cup roasted and finely chopped Oregon hazelnuts
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.
Yield:
"1 dozen muffins"
Per Serving (excluding unknown items): 278 Calories; 13g Fat (40.7% calories
from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol;
185mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat
Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
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