Kat (etimodnar) wrote,

Kat's Hazelnut Muffins: an experimental adventure in gluten-free flourless baking!

_MG_4284Yesterday I made some delicious muffins! They were completely experimental and I was VERY pleasantly surprised at just how well they turned out! They were adapted from a carrot cake recipe that I've heavily adapted in turn (see here). I thought these were incredibly delicious, particularly as the cocoa makes it just a little bit chocolatey, without being overwhelmingly CHOCOLATE!!! Also, I love nuts. Not so much eating them straight, but in stir frys or baking, nuts are awes!

They were quite easy to make and I'll probably be making them as often as I can (and as often as I can find hazelnut meal). So anyway, here's the recipe!

  • Electric mixer OR whisk
  • Spatula
  • Muffin tin
  • Muffin patty pans
  • Oven

  • 3/4 cup butter (room temperature) (I always forget and end up microwaving it for 10 seconds)
  • 3/4 cup brown sugar
  • 3 eggs
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon vanilla essence
  • 1 1/2 teaspoons cocoa powder
  • 2 cups hazelnut meal

  1. Preheat oven to 180 degrees celcius.
  2. Cream the butter and sugar together. I used my brand new, Christmas-present-from-husband Breville Scraper Mixer Pro, but I'm pretty sure you can get by with a whisk and elbow grease (before my electric mixer, I only had a bio-organic mixer, aka, James).
  3. Add eggs and beat in.
  4. Add baking powder, vanilla essence and cocoa powder. Mix until combined.
  5. Add 2 cups of hazelnut meal. Mix until combined. The mixture will be quite moist, but that's ok.
  6. Divide mixture between 12 muffin patty pans
  7. Place in oven for 20 mins. Or until cooked. Because the mixture is dark, it's a bit hard to tell when they're done because they're not "golden" on top. Just give them a check and poke 'em with a toothpick to see if the insides are cooked.
OPTIONAL ICINGUGH! I hate doing icing! I always find that I never have enough/too much and I think the amount of icing people like is HIGHLY subjective. I like lots of cream cheese icing on my carrot cake, but I only like a little bit of butter icing on a standard cupcake. I decided to go with butter icing for these muffins an I think that was a very good decision. Given this was a carrot cake adaptation, I had thought that cream cheese icing would be the way to go. But butter icing tasted great, so I'd recommend that. I also flavoured the icing with some vanilla essence. I don't know if that's usual because I rarely make butter icing. Anyway, go find a recipe for enough butter icing for 12 muffins and make that. I'm not giving you a recipe :P
As you can see from this photo here, the muffins are quite moist and dense, but they hold together remarkably well and aren't particularly crumbly, well, less crumbly than my carrot cake which has flour (aka, gluten) and is held together primarily by icing. Day 2 of eating these muffins show that they are even less crumbly than Day 1, probably just as crumbly as a cupcake. So there you have it!

Let me know if you make and eat them, and what you think! I'm a little bit proud of myself for making my very own recipe :D
Tags: cooking, recipe
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