April 05, 2016

Pistachio, hazelnuts, and blueberry muffins

Nowadays we always have leftovers of various types of nuts on hand. I found a recipe to use most of my leftovers. You can experiment with different types of nuts and fruits. They are quite delicious for breakfast.
Make 12 medium size muffins

1/2 cup butter, melted
2/3 cup all-purpose flour
3/4 teaspoon baking powder
7 tablespoons (50 gram) ground almonds
6 tablespoons (40 gram) ground hazelnuts
6 tablespoons (40 gram) ground pistachios
1 & 1/3 cups confectioner's sugar
5 eggs whites, slightly whisked
2 teaspoons vanilla extract
200 gram fresh fruits (I used blueberries)
confectioner's sugar for dusting
Preheat oven to 320F (160C). Butter 12 muffin cups. Combine all the ingredients (except blueberries) in the bowl of food processor and process until foaming (about 1 minute). Spoon the mixture into molds, top with blueberries. Bake 15-20 minutes. They will keep in an airtight container for several days.

The recipe comes from "The violet Bakery cookbook"

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