Preparation Time: 15 mins
Cooking Time: 22 mins
Servings: 12 Muffins
A moist muffin with a rich hazelnut flavor.
Ingredients:
- 1/2 Cup Hazelnuts, Coarsely Chopped
- 4 Ounces Coconut Oil (Or 1 stick/4 Ounces Butter)
- 1/2 Teaspoon Salt
- 1 Cup Whole Wheat Pastry Flour
- 3/4 Cup Oat Flour
- 1/2 Cup All-purpose Flour
- 1/2 Cup Dark Brown Sugar
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- 1 Cup Light Buttermilk
- 1/2 Cup Fat Free Greek Yogurt
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
Topping:
- 1/2 Cup Finely Chopped Hazelnuts
- 1/4 Cup Dark Brown Sugar
- 1 Teaspoon Ground Cinnamon
Procedure:
- Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
- In a small pot, heat the coconut oil (or butter) along with the chopped hazelnuts and salt, and cook for a few minutes until the hazelnuts just begin brown.
- Remove from the heat and set aside.
- Mix together the flours, sugar, baking powder, baking soda, salt and buttermilk in one bowl.
- In another bowl, whisk together the buttermilk, yogurt, eggs, and vanilla.
- Add the coconut oil mixture to the dry ingredients and mix.
- Next add the buttermilk mixture and stir just until mixed.
- Scoop the batter into the muffin cups up to the top, then sprinkle the topping evenly over each muffin.
- Bake for 20 to 22 minutes until the muffins are golden brown and a cake tester comes out clean from a center muffin.
- Cool to room temperature and enjoy!
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