We are fortunate to live in the valley where hazelnuts are easily grown. Hazelnut trees bloom in the middle of winter and the wind carries their pollen from yellow catkins to tiny red flowers. The nuts don't begin forming until June, and harvested later in October. Hazelnuts are one of the lowest in saturated fats and an excellent source of "good fats." With the ever-growing appreciation of the benefits of antioxidants, it's good to know that all nuts are excellent sources, with hazelnuts being the best.
You know how everyone wants to eat the crusty top? I can guarantee you that this muffin is crusty the whole way through. This has become a family favorite, and it seems as if I never get enough to freeze. You may want to consider doubling this recipe.
Hazelnut Bran Muffins
- 1 cup buttermilk
- 2 tablespoon molasses
- 1 egg
- 2 tablespoon butter
- 2/3 cup chopped dates
- 1/2 cups hazelnuts chopped coarsely
- 1 1/2 cups bran
- 1 cup whole wheat flour (freshly ground)
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 cup mashed bananas
- Combine milk, molasses, eggs, butter, dates, hazelnuts and bran in a large bowl and stir.
- Sift dry ingredients and add to moist ingredients in large bowl.
- Mash bananas and add them to the moist mixture.
- Fill greased muffin tins 2/3 full and bake at 375 degrees for 25 minutes.
I've made my order for fresh hazelnuts and so can you, by contacting Poplar Grove Arbor,
Email address: firstname.lastname@example.org or phone: 604-796-2550
Watch for roasted hazelnut toffee, be posted in time for Christmas!