Hazelnut Apple Muffins Recipes

Steps:

• Heat oven to 350 degrees and line a muffin pan with 12 baking cups.
• Steam squash until tender, about 10 minutes, then transfer to a food processor and puree until smooth.
• In a large bowl, whisk together flours, salt, baking soda, baking powder, cinnamon, and ginger. In another bowl, whisk together eggs, 1/2 cup squash puree, sugars, oil, vanilla, and lemon zest.
• Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts.
• Bake until golden brown and a toothpick inserted in centers comes out clean, about 18 minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 350°F Combine hazelnuts, flour, baking powder and sugar. Add eggs, butter, milk, vanilla, salt and apples. Let stand 10 minutes. Fill greased muffin pan with the batter. Bake 8 to 10 minutes, until a toothpick inserted in the center comes out clean.

Steps:

• Preheat oven to 350F, line 12 muffin cups with paper cups.
• In a small bowl, mix together flaxseed and hot water. Let stand for 10 minutes.
• In a medium bowl, whisk together flours, starches, baking powder, baking soda, guar gum, cinnamon, nutmeg and ginger. Set aside.
• In a large bowl beat together brown sugar, oil, vanilla and rice vinegar.
• Add flaxseed mixture and blend in well.
• Add the dry mixture and stir in gently, then add the soy milk and stir just to combine all the ingredients.
• Fold in shredded apple and hazelnuts.
• Portion into the prepared muffin cups.
• Bake 35 minutes, until they test done.
• Remove from the pans immediately and cool on wire racks.

Steps:

• Heat oven to 350 degrees and line a muffin pan with 12 baking cups. Steam squash until tender, about 10 minutes, then transfer to a food processor and puree until smooth. In a large bowl, whisk together flours, salt, baking soda, baking powder, cinnamon, and ginger. In another bowl, whisk together eggs, 1/2 cup squash puree, sugars, oil, vanilla, and lemon zest. Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts. Bake until golden brown and a toothpick inserted in centers comes out clean, about 18 minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 425F and prep. muffin pan with 12 paper liners.
• In a large bowl combine the first 4 ingredients.
• In a medium bowl, beat the egg lightly then stir in the melted butter and milk. Add to the dry mix all at once and stir until just blended.
• Fill muffin cups 2/3 full and bake 20-25 minutes (or until brown).