magic hazelnut muffins

I’ve said it before and I’ll say it again - I feel so empowered by the great women in my life. 

To Nietta, my adult student who calls me her therapist; she inspired these muffins when she presented me at our last lesson of the year with an adorable cupcake that had a hidden raspberry inside. To Brittany, my other half, who sent me not only these amazing polka dot liners but also purple, elbow-length dishwashing gloves. You know me so well. To my blog ladies Jill and Alison who inspire me to no end during our Skype dates to be the best blogger I can be. And to Kate, who naively told me yesterday I should team up with Timex like eat.sleep.wear did to get more followers. Oh, parents and the internet. You make me smile. 

[the magic part!]

[ta-da!]

Magic Hazelnut Muffins

(based on this recipe)

1 cups all-purpose flour

1 cup whole wheat flour (you can use all white if you’d like)

1/4 cup sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/2 tsp baking soda

1/4 cup ground hazelnuts (pulse whole in food processor)

1 tablespoon melted butter (or neutral oil, like grapeseed or corn)

1 egg

11/4 cup yogurt, plus more if needed

a cherry for each muffin

Heat the oven to 375°F. Line a muffin tin with cute liners and place a cherry or raspberry or other tiny fruit in the center of each liner. Mix together the dry ingredients in a bowl, including the hazelnuts saving a few tablespoons. Beat together the egg, yogurt, and melted butter or oil in another bowl. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk or other liquid if necessary. Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. (If you prefer bigger muffins, fill 8 cups almost to the top; pour 1/4 cup water into the empty cups.) Sprinkle rest of hazelnuts on top. Bake for about 20 minutes (about 30 minutes for larger muffins) or until nicely browned and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin. Serve warm.

And to all the other great women out there, have an amazing weekend!