Apricot-orange hazelnut muffins
Apricot-orange hazelnut muffins
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| Ingredient | Lbs. | Ozs. | Method |
| BATTER | Blend and set aside. | ||
| Cake flour | 3 | 12 | |
| Hazelnut meal, roasted | 1 | 4 | |
| Baking soda | 1-1/4 | ||
| Buttermilk | 4 | Combine and set aside. | |
| Orange juice | 1 | 6 | |
| Orange rind, grated | 3 | ||
| Granulated sugar | 3 | 6 | Mix 1 minute on 2nd speed. |
| Margarine, room temperature | 1 | 14 | |
| Whole eggs | 1 | 14 | Add. Mix on 2nd speed for 1 minute. Add flour mixture alternately with milk mixture. |
| Apricots, dried, finely chopped | 1 | 14 | Add. Mix into batter |
| Hazelnuts, diced, roasted | 1 | 6 | |
| Total appr. wt. | 21 | 1 | |
| G LAZE | |||
| Confectioners' sugar, 10 X | 1 | 14 | Mix until smooth. |
| Milk | 6 | ||
| Orange rind, grated | 2 | ||
| Hazelnuts diced roasted | 4 | Add. | |
| Total appr. wt. | 2 | 10 |
Instructions: Deposit batter into
greased muffin cups. Bake at 375° F for 20 to 25 minutes. Cool
muffins, and drizzle alaze over the toPs. Yields about 10 dozen
muffins.
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© 2008 Penton Media Inc.
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