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Good to the Grain: Baking with Whole-Grain Flours

Hazelnut Muffins

Page 179

(2 reviews)
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Tags: hazelnuts muffins teff

Recipe Reviews

4th November 2012

Barbara from Amsterdam,

Oh my, these are good. Not too sweet, with taste that is both robust and elegant. I used roasted hazelnuts without the skins (which is what I had in the house), and they paired beautifully with the partially browned butter and teff flour.

But the sizing is definitely American. The recipe says it makes 10 muffins. I made 14, and they are not small muffins. The hazelnut streusel topping was also too much. I used only 2/3 of it, but this will be good on my morning yogurt or porridge.

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22nd May 2011


These were lovely! The hazelnuts paired incredibly well with the teff flour and keeping the skins on added an incredible taste and saved a lot of time.

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