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Hazelnut-Butter Muffins





Yields
Makes 18

Time: 45 minutes. These tender, tasty muffins use hazelnut butter in place of regular butter, boosting the monounsaturated fat content and decreasing the saturated fats.

Hazelnut-Butter Muffins




Photo: Thomas J. Story; Styling: Karen Shinto
 1 cup hazelnut flour* (also called hazelnut meal)
 1 cup whole-wheat flour
 1 cup all-purpose flour
 1 tablespoon baking powder
 3/4 teaspoon salt
 1/2 cup hazelnut butter*
 1 cup hazelnut milk*
 2 large eggs
 1/4 cup vegetable oil
 1 teaspoon cinnamon
 1 teaspoon vanilla extract
 1/2 cup packed light brown sugar
 1/4 cup honey
 6 tablespoons roughly chopped toasted hazelnuts
Step 1
1

Preheat oven to 375°. In a medium bowl, whisk together flours, baking powder, and salt.

Step 2
2

In a large bowl, whisk together hazelnut butter, hazelnut milk, eggs, oil, cinnamon, vanilla, brown sugar, and honey until blended.

Step 3
3

Gently fold flour mixture into wet ingredients until just combined. Divide mixture evenly among 18 paper-lined muffin cups and sprinkle 1 tsp. chopped hazelnuts over each muffin. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool on a wire rack.

Step 4
4

*Hazelnut flour, milk, and butter are sold at many Whole Foods Markets and some health food stores. Other nut flours, milks, and butters, such as almond, can be substituted.

Step 5
5

Note: Nutritional analysis is per muffin.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 222Calories from Fat 51
% Daily Value *
Total Fat 13g20%

Saturated Fat 1.2g6%
Cholesterol 24mg8%
Sodium 130mg6%
Total Carbohydrate 24g8%

Dietary Fiber 2.9g12%
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.