Professional Bakery Formulas HAZELNUT BRAN-BERRY MUFFINS
Courtesy of: Hazelnut Marketing Board
503-678-6823 |
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| INGREDIENTS | AMOUNT | | oat bran | 4 oz. | | whole wheat flour | 11 oz. | | all-purpose flour | 10 oz. | | baking powder | 1 tblsp., 2 tsp. | | baking soda | 1-1/4 teaspoons | | salt | 1 teaspoon | | eggs, lightly beaten | 3 large | | vegetable oil | 4 oz. | | brown sugar, packed | 8 oz. | | milk | 24 oz. | | orange juice | 12 oz. | | roasted Oregon hazelnuts, chopped | 5 cups | | raspberries, blackberries or blueberries | 1 quart |
(fresh or frozen, thawed) METHOD
1. In a large mixing bowl, combine oat bran, flours, baking powder, baking soda and salt. 2. In separate bowl, combine eggs, vegetable oil, sugar, milk and juice. Add this mixture to dry ingredients; blend just until moistened. 3. Gently stir in hazelnuts and berries. Portion batter into lined or greased muffin tins, about 2/3 full (approximately 1/3 cup batter). Bake in heated 400 degrees F conventional oven for 15 to 18 minutes. Variation: Substitute unprocessed bran flakes for oat bran. Replace 3/4 cup of the brown sugar with molasses. Proceed as directed. Yield: 48 (2-1/2") muffins. |
