Ingredients
- 1 ½ cups hazelnut milk
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 2 tbsp orange juice
- 2 tbsp orange zest
- 1 tsp vanilla extract
- 1 tsp hazelnut extract
- 2 ½ cups flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp + orange powder (we used Suncore foods orange carrot powder)
- ½ basket hazelnut pulp (½ batch from 1 batch of hazelnut milk)
Directions
- Preheat your oven to 350F.
- In a bowl, add hazelnut milk, flax egg, orange juice, orange zest, vanilla extract, and hazelnut extract. Mix.
- In a separate bowl, add flour, sugar, baking powder, baking soda, and orange powder, and mix.
- Pour the wet ingredients into the dry ingredients, and gently mix together.
- Fold in hazelnut pulp.
- Pipe the batter into muffin liners and bake for 25-35 minutes, or until a toothpick comes out clean.
Note: Best served warm - either enjoy immediately or warm for a few seconds in the microwave.
