1.5 ounces hazelnut flour (about 6 tablespoons; such as Bob's Red Mill)
2.5 ounces cake flour (about 1/2 cup)
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
2 tablespoons 2% reduced-fat milk
1 1/2 tablespoons agave nectar
1 1/2 teaspoons grated orange rind
1 tablespoon fresh orange juice
1 large egg, lightly beaten
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a small bowl. Combine oil, milk, agave, rind, juice, and egg in a large bowl, stirring with a whisk. Add flour mixture to oil mixture, stirring just until moist.
Spoon batter evenly into 12 miniature muffin cups coated with cooking spray. Bake at 350° for 12 minutes or until a wooden pick inserted in center of muffins comes out clean. Remove muffins from pan; cool on a wire rack.
Made this mini muffins as a snack as part of the Cooking Light diet. All I did differently was add a little more orange zest. I liked them. Not too sweet. Liked the texture. Great small afternoon treat.
Trying to use up hazelnut flour I had bought for some reason. Thanks to other reviewers, I made a few alterations. I quadrupled the recipe for a start and pre-soaked some sultanas. I used orange and lemon zest (2 oranges, one lemon); used sugar instead of agave syrup since I didn't have any. I just substituted the amount directly. I made half a batch without sultanas and then added them in to the last half of the batter. I sprinkled tops with 1/2 tsp coarse sugar granules each. Cooked as directed - got 20 medium sized muffins. The ones with the sultanas in were quite nice and the plain ones were just OK. Wouldn't go out of my way to make these but since I still have some of the hazelnut flour left, I will make them again to use that up but will make with all my changes including adding the sultanas. Once the flour is used up, I wont be making these again. Thanks to previous reviewers for preventing wasting time and ingredients.
First of all, this recipe should be titled "Orange-Hazelnut MINI Muffins." I saw that they had 81 calories each & got excited, but had to read almost to the end of the recipe to learn that as written, it only makes 12 MINI MUFFINS.
So that's #2. Baking takes some effort, so it seems silly to have a recipe only make 12 mini muffins. I recommend that you double the recipe from the start and go for a full muffin tin of 24. But that leads me to my #3 issue with this recipe:
#3: I didn't even get 12 mini muffins out of it. I got 9 mini muffins, and they were not huge, either. In order to get 12 mini muffins from this recipe, you'd have to really make them small. Then the 81 calories per muffin takes on a new meaning.
#4 comes from my tasters who say the flavor was just ok.
I should also mention that a small bag of Bob's Red Mill Hazelnut flour costs just over $14 at my local store. Perhaps my substituting almond meal for the hazelnut accounts for the negative review from my tasters?