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Northern Pulse Growers Association

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Cinnamon Hazelnut Muffins

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1/2 c & 2 T. sugar                             
½ c. butter                                            
2 eggs                                                  
1/4 c. heavy whipping cream                   
1 tsp. cinnamon                                      
1/4 c. lentil flour                                     
1/4 c. chickpea flour
1/4 c. potato starch
1/4 c. tapioca flour
1 tsp. salt
1 tsp. baking powder
1/2 c. & 2 T. chopped hazelnuts

Make sure that all the ingredients are at room temperature. Using a paddle attachment, cream sugar and butter on speed 8 for 30 seconds, scrape and mix for 1 minute. Scrape the bowl, add eggs and beat for 1 min on high speed. Scrape the bowl, add heavy cream and continue to mix for 1 minute on medium high speed. Add flour, baking powder salt and cinnamon, mix for 30 seconds, scrape and mix for 30 seconds. Fold in Hazelnuts. Scoop the dough into a muffin liner and fill it to the rim. Bake at 350 F for 22 minutes in convection oven.