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Recipe Name: Apricot-orange Hazelnut Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

1 1/2 Cup(s) All-purpose white flour
1 Teaspoon(s) Baking soda
1/2 Cup(s) Oregon hazelnut meal
finely ground
roasted hazelnuts
2/3 Cup(s) Buttermilk
1/4 Cup(s) Orange juice
1 Teaspoon(s) Grated orange rind
3/4 Cup(s) Granulated Sugar
6 Tablespoon(s) Butter or margarine, room
1 Egg
1/2 Cup(s) Roasted & coarsely chopped, Roasted & coarsely chopped
1/2 Cup(s) Coarsely chopped dried
3/4 Cup(s) Powdered sugar
1 1/2 Tablespoon(s) Milk
1/4 Cup(s) Roasted & finely chopped, Roasted & finely chopped
oregon hazelnuts
In a 2-quart bowl, sift together flour and baking soda. Whisk in
Oregon hazelnut meal. Reserve. In 2-cup glass measuring cup, combine
buttermilk, orange juice and rind. Reserve. In 4-quart bowl, with
electric mixer, cream sugar and butter together. Add egg and beat
until smooth. With mixer on low speed, mix in dry and liquid
ingredients, alternately, in several additions, starting and ending
with dry ingredients. Stir in chopped hazelnuts and apricots. Divide
batter among twelve 2 1/2" muffin cups. Bake in 375 degree oven for 18
to 20 minutes, or until muffins are golden and spring back when
lightly touched with fingertips. Remove from oven and cool in pan for
at least 5 minutes. Remove from pan and cool on rack. To make glaze,
in a small bowl, whisk powdered sugar, milk and orange rind until
smooth. Drizzle over cooled muffins and sprinkle with hazelnuts.
Recipes By Oregon Hazlenuts <> Recipe
by: Lisa-fabfood By on Jun 12, 1998, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 270
Calories From Fat: 94
Total Fat: 10.9g
Cholesterol: 17mg
Sodium: 171.5mg
Potassium: 121.2mg
Carbohydrates: 40.2g
Fiber: 1.4g
Sugar: 26.7g
Protein: 4.5g

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