Orange-Hazelnut Snack Muffins

Orange-Hazelnut Snack Muffins
45 min.
12
78kcal

Suggestions


Start your day on a delightful note with these Orange-Hazelnut Snack Muffins! Perfectly balanced for a morning meal, brunch, or a quick breakfast, these muffins are not only delicious but also light on calories, coming in at just 78 kcal each. With a preparation time of only 45 minutes, you can whip up a batch of 12 muffins that are sure to impress family and friends.

The combination of fresh orange juice and grated orange rind infuses these muffins with a zesty brightness, while the hazelnut flour adds a rich, nutty flavor that elevates the taste experience. Sweetened with agave nectar, these muffins offer a touch of natural sweetness without overwhelming your palate. The use of cake flour ensures a tender crumb, making each bite a delightful treat.

Whether you enjoy them fresh out of the oven or as a grab-and-go snack, these muffins are versatile enough to fit any occasion. Pair them with a cup of coffee or tea for a cozy morning ritual, or serve them at your next brunch gathering for a touch of elegance. Get ready to indulge in a wholesome and satisfying snack that will leave you craving more!

Ingredients

  • 1.5 tablespoons agave nectar 
  • teaspoon double-acting baking powder 
  • 0.5 cup cake flour 
  • tablespoons canola oil 
  • large eggs lightly beaten
  • 1.5 ounces ground hazelnuts red ( 6 tablespoons; such as Bob's Mill)
  • tablespoons milk 2% reduced-fat
  • tablespoon orange juice fresh
  • 1.5 teaspoons orange zest grated
  • 0.3 teaspoon salt 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 35
  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
  3. Combine flours, baking powder, and salt in a small bowl.
  4. Combine oil, milk, agave, rind, juice, and egg in a large bowl, stirring with a whisk.
  5. Add flour mixture to oil mixture, stirring just until moist.
  6. Spoon batter evenly into 12 miniature muffin cups coated with cooking spray.
  7. Bake at 350 for 12 minutes or until a wooden pick inserted in center of muffins comes out clean.
  8. Remove muffins from pan; cool on a wire rack.

Nutrition Facts

Calories78kcal
Protein8.79%
Fat56.7%
Carbs34.51%

Properties

Glycemic Index
18.83
Glycemic Load
2.91
Inflammation Score
-1
Nutrition Score
1.5147826166257%

Flavonoids

Hesperetin
0.17mg
Naringenin
0.03mg

Nutrients percent of daily need

Calories:78.37kcal
3.92%
Fat:5.01g
7.71%
Saturated Fat:0.47g
2.95%
Carbohydrates:6.86g
2.29%
Net Carbohydrates:6.33g
2.3%
Sugar:2.19g
2.43%
Cholesterol:15.7mg
5.23%
Sodium:91.1mg
3.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.75g
3.5%
Selenium:3.46µg
4.94%
Vitamin E:0.5mg
3.34%
Calcium:31.28mg
3.13%
Phosphorus:23.23mg
2.32%
Vitamin K:2.29µg
2.18%
Manganese:0.04mg
2.16%
Fiber:0.54g
2.14%
Vitamin C:1.65mg
2%
Iron:0.34mg
1.91%
Vitamin B2:0.03mg
1.87%
Folate:5.09µg
1.27%
Source:My Recipes