1.5 ounces
hazelnut flour (about 6 tablespoons; such as Bob's Red Mill)
2.5 ounces
cake flour (about 1/2 cup)
1 teaspoon
baking powder
1/4 teaspoon
salt
2 tablespoons
canola oil
2 tablespoons
2% reduced-fat milk
1 1/2 tablespoons
agave nectar
1 1/2 teaspoons
grated orange rind
1 tablespoon
fresh orange juice
1
large egg, lightly beaten
Preparation
1. Preheat oven to 350°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a small bowl. Combine oil, milk, agave, rind, juice, and egg in a large bowl, stirring with a whisk. Add flour mixture to oil mixture, stirring just until moist.
3. Spoon batter evenly into 12 miniature muffin cups coated with cooking spray. Bake at 350° for 12 minutes or until a wooden pick inserted in center of muffins comes out clean. Remove muffins from pan; cool on a wire rack.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a small bowl. Combine oil, milk, agave, rind, juice, and egg in a large bowl, stirring with a whisk. Add flour mixture to oil mixture, stirring just until moist.
3. Spoon batter evenly into 12 miniature muffin cups coated with cooking spray. Bake at 350° for 12 minutes or until a wooden pick inserted in center of muffins comes out clean. Remove muffins from pan; cool on a wire rack.
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