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Orange-Hazelnut Snack Muffins

Photo: Randy Mayor; Stylist: Cindy Barr
time 10 mins
time 22 mins
Yield Serves 12 (serving size: 1 muffin)
Hazelnut flour (often called meal) is full of heart-healthy fats, fiber, and protein.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 81
  • fat 5 g
  • satfat 0.5 g
  • monofat 1.7 g
  • polyfat 0.8 g
  • protein 1.6 g
  • carbohydrate 7.6 g
  • fiber 0.5 g
  • cholesterol 16 mg
  • iron 0.7 mg
  • sodium 89 mg
  • calcium 32 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.