Italian Hazelnut Muffins Recipe
Ingredients
| Unbleached flour | 1 1⁄2 Cup (24 tbs) | |
| Hazelnuts | 1 Cup (16 tbs), toasted | |
| Baking powder | 2 Teaspoon | |
| Soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Eggs | 2 | |
| Brown sugar | 2⁄3 Cup (10.67 tbs) | |
| Frangelico hazelnut liqueur | 2⁄3 Cup (10.67 tbs) | |
| Melted butter/Margarine | 6 Tablespoon |
Nutrition Facts
Serving size
Calories 272 Calories from Fat 121
% Daily Value*
Total Fat 14 g21.6%
Saturated Fat 4.7 g23.3%
Trans Fat 0 g
Cholesterol 51.4 mg17.1%
Sodium 354.1 mg14.8%
Total Carbohydrates 33 g10.9%
Dietary Fiber 1.6 g6.3%
Sugars 18.2 g
Protein 5 g9.2%
Vitamin A 4.6% Vitamin C 1.2%
Calcium 8.3% Iron 8.7%
*Based on a 2000 Calorie diet
Directions
Whisk the eggs, sugar, liqueur and shortening together until well blended.
Add quickly to dry ingredients, stirring not more than 10 seconds.
Spoon batter into sprayed muffin pans and bake until done.
Bake at 375 degrees 18 to 20 minutes
Chef
