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Orange-Hazelnut Muffins

Fresh.n.Natural's picture
  Hot water 180 Milliliter (3/4 Cup)
  Raisins/Currants 240 Milliliter (1 Cup)
  Orange zest 15 Milliliter, chopped (1 Tablespoon)
  Whole wheat flour 415 Milliliter (1 3/4 Cup)
  Hazelnut flour 320 Milliliter (1 1/3 Cup)
  Baking powder 15 Milliliter (1 Tablespoon)
  Sea salt 1 Teaspoon (5 Milliliter)
  Unsalted butter 120 Milliliter (1/2 Cup)
  Free range eggs 2 , beaten
  Orange juice concentrate 240 Milliliter (1 Cup)
  Maple syrup 120 Milliliter (1/2 Cup)

Soak raisins in hot water and orange zest overnight; reserve water.
Preheat oven to 375°F (188°C).
Mix dry ingredients.
Cut in butter.
Combine eggs, orange juice concentrate and syrup, then add to dry ingredients.
Mix in raisins, zest and any remaining soaking water.
Do not overmix.
Place in oiled muffin tins.
Bake at 375°F (190°C) for 20-25 minutes.

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Orange-Hazelnut Muffins Recipe