Hazelnut Maple Muffins Recipes

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Steps:

• Preheat oven to 350°F; line 15 muffin tins with paper liners. Set aside.
• In a small bowl mix together flour, hazelnut meal, baking powder and salt. Stir in chocolate chips.
• In a large bowl, using electric mixer, beat together the sugar and butter until well combines. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternatively beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
• Scoop batter into prepared pans. Bake in oven for 20 to 25 minutes or until golden brown. Let cool in pans for 10 minutes. Remove from pans and let completely cool off on racks.
• To make hazelnut meal: Place 1/2 cup of hazelnuts in a single layer on a foil or parchment lined baking sheet. Bake in center of preheated 350°F oven for 10 minutes or until slightly blistered. Wrap the nuts in a clean kitchen towel and let stand for 1 minute. Rub nuts in towel to remove loose skins (it's ok if you are unable to remove all the skin). Let cool completely before placing in a food processor with a metal blade. Grind the nuts finely, but be careful not to over process too much.

Steps:

• Preheat oven to 350F, line 12 muffin cups with paper cups.
• In a small bowl, mix together flaxseed and hot water. Let stand for 10 minutes.
• In a medium bowl, whisk together flours, starches, baking powder, baking soda, guar gum, cinnamon, nutmeg and ginger. Set aside.
• In a large bowl beat together brown sugar, oil, vanilla and rice vinegar.
• Add flaxseed mixture and blend in well.
• Add the dry mixture and stir in gently, then add the soy milk and stir just to combine all the ingredients.
• Fold in shredded apple and hazelnuts.
• Portion into the prepared muffin cups.
• Bake 35 minutes, until they test done.
• Remove from the pans immediately and cool on wire racks.

Steps:

• For maple butter, in a small saucepan, bring maple syrup to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Remove from the heat; stir in butter until melted. Refrigerate until mixture is spreadable.
• In a large bowl, combine the flour, baking powder and salt. Combine the egg, maple syrup, milk and butter. Stir into dry ingredients just until moistened. Fold in hazelnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with maple butter.

Steps:

• For maple butter, in a small saucepan, bring maple syrup to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Remove from the heat; stir in butter until melted. Refrigerate until mixture is spreadable.
• In a large bowl, combine the flour, baking powder and salt. Combine the egg, maple syrup, milk and butter. Stir into dry ingredients just until moistened. Fold in hazelnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with maple butter.