Hazelnuts Autumn Muffins
|Flour||3 Cup (48 tbs)|
|Hazelnuts||1 Cup (16 tbs), roasted|
|Baking powder||1 Tablespoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Liqueur||3⁄4 Cup (12 tbs) (Frangelico Liqueur)|
|Buttermilk||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), melted|
Toast the cupful of hazelnuts in the oven and then pour into a clean towel.
Cover and rub with a light touch so some of the brown husk will be removed.
Then grind the hazelnuts to a flour-like meal.
Place first five ingredients in large bowl.
Combine the next six and whisk well until blended.
Pour liquid into dry ingredients and stir quickly before spooning into greased pans.
Place in preheated oven.
Bake at 400 degrees 18 to 20 minutes