Orange-Hazelnut Snack Muffins
Let the oven be preheated to 350°.
- Cook1 h 4 min
- Total1 h 4 min
- Serves12
- LevelIntermediate
Ingredients
- 1.5 oz. (6 tbsps.) hazelnut flour
- 2 tbsps. canola oil
- 2 tbsps. 2% reduced-fat milk
- 2.5 oz. (about ½ cup) cake flour
- 1 ½ tbsps. agave nectar
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 large egg, lightly beaten
- 1 tbsp. fresh orange juice
- 1 ½ tsps. grated orange rind
- 2 tsps. pumpkin seeds, for serving
- cooking spray
Method
- Let the oven be preheated to 350°.
- Spoon the flours into dry measuring cups. Using a knife, level the cups.
- In a small bowl, combine, baking powder, flours and salt.
- In a large bowl, combine milk, oil, rind, agave, juice and egg and stir using a whisk.
- Add the flour mixture into the oil mixture, stir until moist.
- Coat the 12 miniature muffin cups with a cooking spray. Spoon the mixture evenly into them. Lastly sprinkle a few pumpkin seeds over each muffin.
- Let them bake at 350° until a wooden toothpick when inserted, comes out clean for about 12 minutes.
- Remove the muffins from the pan and let then cool on a wire rack.
- Serve and enjoy!
