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Italian Hazelnut Muffins

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Ingredients
  Unbleached flour 1 1⁄2 Cup (24 tbs)
  Hazelnuts 1 Cup (16 tbs), toasted
  Baking powder 2 Teaspoon
  Soda 1 Teaspoon
  Salt 1 Teaspoon
  Eggs 2
  Brown sugar 2⁄3 Cup (10.67 tbs)
  Frangelico hazelnut liqueur 2⁄3 Cup (10.67 tbs)
  Melted butter/Melted margarine 6 Tablespoon
Directions

Combine the first five ingredients in a large mixing bowl.
Whisk the eggs, sugar, liqueur and shortening together until well blended.
Add quickly to dry ingredients, stirring not more than 10 seconds.
Spoon batter into sprayed muffin pans and bake until done.
Bake at 375 degrees 18 to 20 minutes

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Ingredient: 
Nut
Servings: 
12

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