Italian Hazelnut Muffins
|Unbleached flour||1 1⁄2 Cup (24 tbs)|
|Hazelnuts||1 Cup (16 tbs), toasted|
|Baking powder||2 Teaspoon|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Frangelico hazelnut liqueur||2⁄3 Cup (10.67 tbs)|
|Melted butter/Melted margarine||6 Tablespoon|
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