1 1/2 cup all-purpose white flour
1 tsp baking soda
1/2 cup oregon hazelnut meal*
2/3 cup buttermilk
1/4 cup orange juice
1 tsp grated orange rind
3/4 cup granulated sugar
6 tbsp butter or margarine - room temperat, ure
1 large egg
1/2 cup coarsely chopped hazelnuts (roasted, oregon hazelnuts)
1/2 cup chopped dried apricots (coarsely ch, opped)
ORANGE GLAZE
3/4 cup powdered sugar
1 1/2 tbsp milk
1 tsp grated orange rind
1/4 cup finely chopped hazelnuts (roasted o, regon hazelnuts
Directions
*(finely ground roasted hazelnuts)
In a 2-quart bowl, sift together flour and baking soda. Whisk in
Oregon hazelnut meal. Reserve. In 2-cup glass measuring cup, combine
buttermilk, orange juice and rind. Reserve. In 4-quart bowl, with
electric mixer, cream sugar and butter together. Add egg and beat
until smooth. With mixer on low speed, mix in dry and liquid
ingredients, alternately, in several additions, starting and ending
with dry ingredients. Stir in chopped hazelnuts and apricots.
Divide batter among twelve 2 1/2" muffin cups. Bake in 375 degree
oven for 18 to 20 minutes, or until muffins are golden and spring
back when lightly touched with fingertips. Remove from oven and cool
in pan for at least 5 minutes. Remove from pan and cool on rack. To
make glaze, in a small bowl, whisk powdered sugar, milk and orange
rind until smooth. Drizzle over cooled muffins and sprinkle with
hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 12 muffins
Apricot-Orange Hazelnut Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Muffin
The History of Recipes
Written cooking instructions as a concept can be found far back into the far past, certainly as far back into history as ancient Egypt, and maybe further still. However, generally, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a number of documents detailing recipes enjoyed by the Romans. In his publication, he recounts how the meals were divided into appetizers, main course and afters, something that is very familiar to us today. Aspicius also describes how the chefs of Roman times were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including parsley and basil. These new foods and spices led to an increase in manuscripts on cookery, some of which are now in private libraries. Over the following few centuries, the families of Europe competed to serve up the most exotic meals, and because of this the best cooks and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. The arrival of TV gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Apricot Orange Hazelnut Muffins recipe.
