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Sugar Free Roasted Hazelnut Muffins with Orange and Maple Syrup Glaze

To me, these sugar free roasted hazelnut muffins sum up perfectly what autumn baking is all about. Firstly there is the fact that they are muffins and everyone knows wearing light layers whilst eating a warm muffin with a cup of hot chai tea is totally an autumn thing. Seriously, everyone knows that, ask strangers on the street and they will  confirm this.  Next, they have roasted hazelnuts, and a maple syrup glaze infused with orange and cinnamon – cinnamon, I tell you! The epitome of autumn!

Sugar Free Roasted Hazelnut Muffins roasted hazelnut muffins recipe, muffin recipes, muffin glaze recipe, healthy cooking blogs, healthy uk cooking blog, sugar free blog, sugar free baking, refined sugar free recipes, michaella's kitchen, michaela's kitchen

Sugar Free Roasted Hazelnut Muffins roasted hazelnut muffins recipe, muffin recipes, muffin glaze recipe, healthy cooking blogs, healthy uk cooking blog, sugar free blog, sugar free baking, refined sugar free recipes, michaella's kitchen, michaela's kitchen

Sugar Free Roasted Hazelnut Muffins roasted hazelnut muffins recipe, muffin recipes, muffin glaze recipe, healthy cooking blogs, healthy uk cooking blog, sugar free blog, sugar free baking, refined sugar free recipes, michaella's kitchen, michaela's kitchen

Sugar Free Roasted Hazelnut Muffins roasted hazelnut muffins recipe, muffin recipes, muffin glaze recipe, healthy cooking blogs, healthy uk cooking blog, sugar free blog, sugar free baking, refined sugar free recipes, michaella's kitchen, michaela's kitchen



Sugar Free Roasted Hazelnut Muffins – Ingredients – 12 muffins

280g whole wheat flour
120g organic white flour
1 tablespoon baking powder
½ teaspoon bicarbonate of soda
300g plain Greek yogurt
150g runny maple syrup
2 eggs
105g olive oil
pinch of salt
½ teaspoon vanilla bean paste
115g hazlenuts

Ingredients – Glaze
1 tablespoon of pure maple syrup
orange juice of 1/4 orange
1/2 teaspoon of cinnamon

Sugar Free Roasted Hazelnut Muffins – Method

Preheat the oven to 180 Celsius and line a 12 muffin tray with muffin cases.

To roast the nuts, place 100g of the hazelnuts on a baking tray and roast in the oven for about 5 – 10 mins. Once they are roasted, wrap them in a tea towel and give them a good rub – this will cause the shell to fall off.
Roughly chop the hazelnuts.
Using an electric mixer, whisk the eggs together, then add the maple syrup  and vanilla and whisk. Lastly, add the oil and mix well.
In a separate bowl, mix together the flours, baking soda, bicarbonate of soda and salt.
Pour the egg, oil, vanilla and maple syrup  mixture into the dry bowl and fold with a wooden spoon.
Gently mix in the yogurt and chopped hazelnuts and mix well using a wooden spoon.
Scoop the mixture into the muffin cases, chop and sprinkle the remaining 15g of hazelnuts over the top.
To create the glaze, simply mix together the maple syrup, orange juice and cinnamon in a small bowl.
Bake for 15 mins and then remove the tray from the oven and paint on the glaze, place the muffins back into the oven and bake for a further 15 mins.

Store in an airtight container for up to 5 days, when you are enjoying them in the days after baking, try warming them up in the oven first for 5 mins – you won’t regret it!

Sugar Free Roasted Hazelnut Muffins roasted hazelnut muffins recipe, muffin recipes, muffin glaze recipe, healthy cooking blogs, healthy uk cooking blog, sugar free blog, sugar free baking, refined sugar free recipes, michaella's kitchen, michaela's kitchen

Mazzoni Says



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3 Comments

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