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Hazelnut, Orange & Yogurt Muffins

Submitted by Hazelnut Growers of Oregon

Makes: 12 standard or 24 mini muffins
Prep Time: 20 minutes

Topping

  • 2 tablespoons granulated sugar
  • 2 tablespoons roasted & finely chopped
  • Oregon Hazelnuts
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon groung nutmeg

Muffins:

  • 1-3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1-1/4 teaspons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup roasted & chopped Oregon Hazelnuts
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt
  • 1/3 cup orange juice concentrate
  • 1/2 cup raisins (optional)

Heat oven to 400 degrees. In a small bowl, mix topping ingredients until well blended. Set aside. In small mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and nutmeg. Stir in hazelnuts and set aside. In large mixing bowl, whisk egg until blended. Add vegetable oil, yogurt and orange juice concentrate. Whisk until smooth Add dry ingredients, all at once, stirring just until flour is evenly moistened. Mix in raisins.

Prepare 1 standard size muffin tin or 3 minature muffin tins by generously spraying with non-stick spray, or by placing liners in the cups. Divide the batter evenly among the prepared pans, filling each cup a generous 3/4 full. Sprinkle each muffin lightly with the topping mixture. Bake in 400 degree oven about 18 minutes for the standard sized muffins or about 12 minutes for the minature muffins, or until golden and the top springs back when lightly touched with fingertips. Remove from oven and cool for 5 minutes before removing from tins. Cool on racks.

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Cornelius, OR 97113

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