double_chocolate_hazelnut_muffins
Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revision | |||
| double_chocolate_hazelnut_muffins [2025/02/22 12:24] – [Notes] karin | double_chocolate_hazelnut_muffins [2025/02/22 12:24] (current) – [Notes] karin | ||
|---|---|---|---|
| Line 30: | Line 30: | ||
| * The original recipe calls for 3/4 c. of hazelnuts, ground fine, but I was running low on hazelnuts so I substituted some hazelnut flour I had for a portion of the hazelnuts. This worked fine, as I thought it would (hey, hazelnut flour is essentially what you are making, when you grind the hazelnuts up finely). | * The original recipe calls for 3/4 c. of hazelnuts, ground fine, but I was running low on hazelnuts so I substituted some hazelnut flour I had for a portion of the hazelnuts. This worked fine, as I thought it would (hey, hazelnut flour is essentially what you are making, when you grind the hazelnuts up finely). | ||
| * In the past I have made this vegan by adding a vegan nutella to the batter, but this year I could no longer source that ingredient locally so I went ahead and made them with non-vegan nutella this year. | * In the past I have made this vegan by adding a vegan nutella to the batter, but this year I could no longer source that ingredient locally so I went ahead and made them with non-vegan nutella this year. | ||
| - | * 2/22/25: went chaos goblin on this recipe today and made it again, with LOTS of changes (I generally prefer to do my recipe changes more incrementally but today I just went for it). Cut the oats down to 2 c. and increased the hazelnut flour to 1 c. (just used hazelnut flour, no fresh ground hazelnuts b/c I had some hazelnut flour I wanted to use up. Added almond milk instead of water and decreased the quantity to 1 c. Added an egg. Let the batter sit for 10 minutes before scooping into the muffin tins to let the oats soak up some of the liquid. The texture seemed really good when I was putting them in the muffin tins; we'll see how they turned out. Made 16 muffins, which is a far more reasonable amount. | + | * 2/22/25: went chaos goblin on this recipe today and made it again, with LOTS of changes (I generally prefer to do my recipe changes more incrementally but today I just went for it). Cut the oats down to 2 c. and increased the hazelnut flour to 1 c. (just used hazelnut flour, no fresh ground hazelnuts b/c I had some hazelnut flour I wanted to use up). Added almond milk instead of water and decreased the quantity to 1 c. Added an egg. Let the batter sit for 10 minutes before scooping into the muffin tins to let the oats soak up some of the liquid. The texture seemed really good when I was putting them in the muffin tins; we'll see how they turned out. Made 16 muffins, which is a far more reasonable amount. |
double_chocolate_hazelnut_muffins.1740252259.txt.gz · Last modified: 2025/02/22 12:24 by karin