Name: Orange-Hazelnut Snack Muffins
Yield: 4 servings
Ingredients: 1.5 ounces hazelnut flour (about 6 tablespoons; such as Bob's Red Mill); 2.5 ounces cake flour (about 1/2 cup); 1 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons canola oil; 2 tablespoons 2% reduced-fat milk; 1 1/2 tablespoons agave nectar; 1 1/2 teaspoons grated orange rind; 1 tablespoon fresh orange juice; 1 large egg, lightly beaten; Cooking spray

Servings: 4 persons

1.5 ounces hazelnut flour (about 6 tablespoons; such as Bob's Red Mill)
2.5 ounces cake flour (about 1/2 cup)
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
2 tablespoons 2% reduced-fat milk
1 1/2 tablespoons agave nectar
1 1/2 teaspoons grated orange rind
1 tablespoon fresh orange juice
1 large egg, lightly beaten
Cooking spray

1
Preheat oven to 350u00b0.
2
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a small bowl. Combine oil, milk, agave, rind, juice, and egg in a large bowl, stirring with a whisk. Add flour mixture to oil mixture, stirring just until moist.
3
Spoon batter evenly into 12 miniature muffin cups coated with cooking spray. Bake at 350u00b0 for 12 minutes or until a wooden pick inserted in center of muffins comes out clean. Remove muffins from pan; cool on a wire rack.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Orange-Hazelnut Snack Muffins

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