I loved the book's concept -- delicate, unctous, inspired and uncompromising baked goods, made with more healthful and inventive ingredients. I love that not only are Kim's recipes interesting, gorgeous (beet pancakes are like magenta jewels jumping off the page), they are as good and often better than their refined flour/sugar counterparts. She's created whole new animals here! Each of the three items I've tried so far: sweet potato muffins, brown butter scones and now, hazelnut muffins, have all completely delighted me. On the way to work, home with a cup of tea, while watching the sunrise -- all of these occasions simply call for a new and homemade treat!
These hazelnut muffins are very very nice. I like the balance between heartiness and health with Earthy and subtle nutmeg flavor. They are spongy and complex, the topping a harmonious touch of texture and sweetness. I like healthy-tasting and down right devilish, and these muffins definitely air on the side of health . . . But there really is nothing like a muffin is there, even if it's dressed up in health-consciousness!?
As one of my favorite mentors, Franci, once said, "Muffins make the world go round." Indeed.
(adapted from Kim Boyce's, Good to the Grain)
Muffin Liners for Tins
4 ounces butter (1 stick)
1/2 c raw hazelnuts, chopped roughly
1/2 tsp salt
1/2 c raw hazelnuts, finely chopped
1/4 c sugar
1 tsp nutmeg
1/2 tsp cinnamon
1 c whole-wheat flour
3/4 c oat flour
1/2 c all-purpose flour
1/2 c sugar
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 c coconut kefir
1/2 c vanilla soy yogurt
1 tsp vanilla extract
Preheat the oven to 350, line the muffin pan with golden baking cups. Place the butter, hazelnuts and salt in a small pan and cook until golden brown. Turn off burner and set aside. In a small bowl, stir together finely chopped hazelnuts, cinnamon, nutmeg and sugar.
Mix all dry ingredients in a large-sized bowl. In a medium bowl, mix together all the wet ingredients. Pour the wet ingredients over the dry ingredients. Pour the butter/hazelnut mixture from the stove in this large bowl as well. Fold until just evenly incorporated.
Place a mounded scoop into each muffin tin and then sprinkle the hazelnut/sugar mixture onto each top, pressing a little bit to make it stick. Bake 22-15 minutes, rotating once at the half-way point.
Delicious with a smear of pumpkin butter or dipped into a mug of hot coffee.