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
Orange Vanilla Hazelnut Muffins
1 hour
These Orange Vanilla Hazelnut Muffins are full of fresh, orange flavor with the perfect balance of hazelnut, vanilla and sweetness. Grab one for on-the-go or enjoy as a quick treat anytime of day! A great way to use your leftover hazelnut pulp.
Servings: 8 muffins
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
Step 1
Preheat your oven to 350F.
Step 2
In a bowl, add hazelnut milk, flax egg, orange juice, orange zest, vanilla extract, and hazelnut extract. Mix.
Step 3
In a separate bowl, add flour, sugar, baking powder, baking soda, and orange powder, and mix.
Step 4
Pour the wet ingredients into the dry ingredients, and gently mix together.
Step 5
Fold in hazelnut pulp.
Step 6
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.