MY KIM BOYCE MOMENT

I am OFFICIALLY DEEP, as in the black hole of yummy, with Kim Boyce's Book, Good to the Grain.  I'm obsessed! I love this book.  I sang its praises over on The Kitchn the other day, and I have an interview piece going up in a few weeks. 

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.

Hazelnut Muffins

(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

Finish:

1/2 c raw hazelnuts, finely chopped

1/4 c sugar

1 tsp nutmeg

1/2 tsp cinnamon

Dry Mix:

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

Wet Mix:

1 c coconut kefir 

1/2 c vanilla soy yogurt

2 eggs

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.