Hazelnut Muffins with Strawberry Jam
in Diana's Recipe Book
(total ratings: 2)
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These little muffins are great on a chilly morning served with hot coffee or tea, or have one during the day as a light snack.
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
8 tbsp. (1 stick) unsalted butter, melted
1 cup sour cream
1 tsp. vanilla extract
1/4 cup finely chopped toasted hazelnuts
About 1/2 cup strawberry jam
Preheat an oven to 400 degrees F/200 degrees C. Lightly butter the wells of a standard 12 well muffin pan (you will need to use the pan twice, once for the first 12 muffins, and again for the remaing 6 muffins).
In a bowl, sift together the flour, sugar, baking powder, baking soda and salt. In another bowl, stir together the butter, sour cream, egg and vanilla. Add the butter mixture and hazelnuts to the flour mixture and stir until just blended.
Fill each well halfway with batter. Using the back of a teaspoon, make a small indentation on top of the batter and add 1 tsp. jam to each. Bake until the muffins are golden and pull away from the sides of the pan, 12 to 15 minutes. Transfer the pan to a wire rack. Let the muffins cool, then remove them from the pan. Repeat with the remaining batter.
Makes 18 muffins.
|Date: February 6, 2003|
my favourite muffin apart from banana crumb!
These muffins are delicious. I used low sugar Kirkland Organic Strawberry Spread (from Costco) in the first batch yesterday. I followed up today with a second batch with homemade blueberry jam, which turned out equally good. I scaled down the recipe to 12 muffins per batch, but used only about half the amount of butter called for in the recipe.
Too lazy to shop, so substituted available ingredients at home with good results:
1. Whole Wheat Pastry Flour for All-Purpose Flour.
2. Low-Fat Buttermilk for Sour Cream.
3. Egg Beaters for Whole Eggs.
Now, I have added to my muffin repertoire something besides banana walnut!
Thanks a bunch, Diana.