Hazelnut muffins from Good to the Grain: Baking with Whole-Grain Flours (page 179) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on June 12, 2014

    Super tasty muffins with a moist, tender crumb, delicious, nutty flavour and subtle spicing. I reduced the salt by 1/2 tsp (this worked well) and made 14 muffins which baked in 22 minutes in my oven. And as with other recipes I've made from this book, I used 120g per volume cup measurement of flour regardless of type.

  • monica107 on January 25, 2014

    Big hazelnut halves in browned butter... teff flour... finely chopped hazelnuts and spices on top. It's a perfectly balanced muffin. The batter was light and airy - even spongy. Eating one of these muffins warm, fresh out of the oven, was like a spiritual experience - I was literally speechless!

  • Astrid5555 on October 28, 2012

    These were delicious! The hazelnuts paired incredibly well with the teff flour and keeping the skins on saved a lot of time. Will definitely make again!

  • TrishaCP on May 08, 2012

    These are really delicious. I didn't have whole hazelnuts, so used pieces in my batter and it was still great. Like all of the muffin recipes from this book, I had enough batter for 14, rather than 10 muffins, so didn't have extra hazelnut/sugar topping. The topping really needs to be pressed into the muffins as instructed-otherwise the muffins will be difficult to extract from the pans.

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