Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Hazelnuts, grounded in blender to a coarse flour |
| ½ cup | All-purpose flour |
| 2 tablespoons | Baking powder |
| ¼ cup | Sugar |
| 1 each | Egg |
| 2 tablespoons | Unsalted butter, melted and cooled |
| ½ cup | Warm milk |
| 1 teaspoon | Vanilla extract |
| pinch | Of salt |
| ½ cup | Chopped dried apples |
| Preheat oven to 350F. |
Combine hazelnuts, flour, baking powder and sugar. Add egg, butter, milk, vanilla, salt and apples. Let stand 10 minutes. Fill 4 cups of a nonstick muffin pan (or regular muffin pan with paper liners) with the batter. Bake 8 to 10 minutes, until a toothpick inserted in the center comes out clean. From the cookbook "Apples" by Robert Berkley AR/93
Submitted By APRIL ROCHE On 01-10-95