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  • Apricot Orange Hazelnut Muffins

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    Apricot Orange Hazelnut Muffins
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. All-purpose white flour
    • 1 tsp Baking soda
    • 1/2 c. Oregon hazelnut meal, (finely grnd roasted hazelnuts)
    • 2/3 c. Buttermilk
    • 1/4 c. Orange juice
    • 1 tsp Grated orange rind
    • 3/4 c. Granulated sugar
    • 6 Tbsp. Butter or possibly margarine, room temperature
    • 1 lrg Egg
    • 1/2 c. Roasted & coarsely minced oregon hazelnuts
    • 1/2 c. Coarsely minced dry apricots
    • 3/4 c. Powdered sugar
    • 1 1/2 Tbsp. Lowfat milk
    • 1 tsp Grated orange rind
    • 1/4 c. Roasted & finely minced oregon hazelnuts

    Directions

    1. In a 2-qt bowl, sift together flour and baking soda. Whisk in Oregon hazelnut meal. Reserve. In 2-c. glass measuring c., combine buttermilk, orange juice and rind. Reserve. In 4-qt bowl, with electric mixer, cream sugar and butter together. Add in egg and beat till smooth. With mixer on low speed, fold in dry and liquid ingredients, alternately, in several additions, starting and ending with dry ingredients. Stir in minced hazelnuts and apricots. Divide batter among twelve 2 1/2" muffin c.. Bake in 375 degree oven for 18 to 20 min, or possibly till muffins are golden brown and spring back when lightly touched with fingertips. Remove from oven and cold in pan for at least 5 min. Remove from pan and cold on rack. To make glaze, in a small bowl, whisk powdered sugar, lowfat milk and orange rind till smooth. Drizzle over cooled muffins and sprinkle with hazelnuts.

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