Recipe - Hazelnut Thins With Chocolate Ganache

1 Topping:
2 tablespoon Granulated sugar
2 tablespoon Roasted & finely chopped
oregon hazelnuts
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg

MUFFINS
1 Three fourths cup Allpurpose white flour
One half cup Granulated sugar
1 One fourth teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
1/8 teaspoon Ground nutmeg
One half cup Roasted & chopped oregon
hazelnuts
1 lg Egg
One half cup Vegetable oil
One half cup Plain yogurt
1/3 cup Orange juice concentrate
One half cup Raisins; (optional)

In small bowl, mix topping ingredients until well blended. Set aside. In
small mixing bowl, whisk together flour, sugar, baking powder, baking soda,
salt and nutmeg. Stir in hazelnut and set aside. In large mixing bowl,
whisk egg until blended. Add vegetable oil, yogurt and orange juice
concentrate. Whisk until smooth. Add dry ingredients, all at once, stirring
just until flour is evenly moistened. Mix in raisins. Prepare 1 standard
size muffin tin or 3 miniature muffin tins by generously spraying with
nonstick spray, or by placing liners in the cups. Divide the batter evenly
among the prepared pans, filling each cup a generous Three fourths full. Sprinkle
each muffin lightly with the topping mixture. Bake in 400 oven for about 18
minutes for the standard sized muffins, or about 12 minutes for the
miniature muffins, or until golden. Remove from oven and cool for 5 minutes
before removing from tins. Cool on racks.

Recipes By Oregon Hazlenuts www.teleport.com/~nuts/index.html

Recipe by: Lisafabfood

By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.