Wild Rice Peach & Apricot Muffins - Recipe

1/3 cup wild rice, soaked in cold water for about 2 hours
2 eggs
1 1/4 cups milk
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1/3 cup packed brown sugar
1/2 tsp. all-spice
1 tbsp. baking powder
3 tbsp. chopped dried apricots
3 tbsp. chopped hazelnuts
4 tbsp. chopped dried peaches

Drain the wild rice. Place rice in a medium saucepan, cover with 2 cups cold water and bring to a boil. Simmer for 50 minutes, until the rice is tender. Drain the rice and rinse it under cold water. Set aside to cool. Preheat the oven to 375F. In a medium bowl, beat the rice, eggs, milk and butter with an electric mixer until combined. In a large bowl, combine the flour, bran, sugar, baking powder and all spice. Add the cooled rice mixture and stir until just combined. Fold in the apricots, peaches and hazelnuts until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Wild Rice Muffins - Recipe

1/3 cup wild rice, soaked in cold water for about 2 hours
2 eggs
1 1/4 cups milk
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1/3 cup packed brown sugar
1/2 tsp. all-spice
1 tbsp. baking powder
3 tbsp. chopped dried prunes
3 tbsp. chopped hazelnuts
4 tbsp. chopped dried peaches

Drain the wild rice. Place rice in a medium saucepan, cover with 2 cups cold water and bring to a boil. Simmer for 50 minutes, until the rice is tender. Drain the rice and rinse it under cold water. Set aside to cool. Preheat the oven to 375F. In a medium bowl, beat the rice, eggs, milk and butter with an electric mixer until combined. In a large bowl, combine the flour, bran, sugar, baking powder and all spice. Add the cooled rice mixture and stir until just combined. Fold in the prunes, peaches and hazelnuts until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Low-Fat Chocolate Hazelnut Cupcakes - Recipe

for the cupcakes:
2 2/3 cup all-purpose flour
1 cup confectioners/icing sugar
1 tbsp. baking powder
2 tbsp. cocoa powder
2 eggs, lightly beaten
1/2 cup sunflower oil
3/4 cup fat-free milk
1 tsp. vanilla extract
3 tbsp. roasted hazelnuts, chopped
1. Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder and cocoa powder with a spoon. In a large bowl, combine the eggs, oil, milk, and vanilla with an electric mixer and beat until just combined. Add the flour mixture and hazelnuts and  stir until just combined (DO NOT OVER MIX). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
2 tbsp. margarine, softened
1 1/2 cups confectioners/icing sugar, sifted
1/3 cup cocoa powder
1/2 tsp. almond extract
1/2 tsp. vanilla extract
4 tbsp. fat-free milk

2. Combine all ingredients in a medium bowl (except for the milk). Beat with an electric mixer while slowly adding the milk. Continue to beat until all milk has been incorporated, and the desired consistency is reached. Frost each cupcake with a piping bag or spatula. Sprinkle with chopped hazelnuts, if desired.

Makes approximately 12 cupcakes

Chocolate Hazelnut & Orange Cupcakes - Recipe

For the cupcakes:
1/2 cup unsalted butter, softened
1/2 cup semi sweet chocolate chips
1/2 cup confectioners/icing sugar
4 eggs, separated into yolks only and whites only
2 tbsp. all-purpose flour
1/2 cup chopped, roasted hazelnuts
2 tbsp. finely grated orange zest

1. Preheat the oven to 325F. In a double boiler, melt the chocolate and butter. (You can also use a medium sized bowl over a pan of simmering water). Stir frequently until completely melted and well combined. In another medium bowl, beat the sugar and egg yolks with an electric mixer on medium speed until thick and creamy. Using a whisk, stir in the butter and chocolate mixture, flour, hazelnuts and orange zest (do not mix in the egg whites yet). In a small to medium bowl, beat the egg whites only with an electric mixer on medium speed until soft peaks form. Pour the beaten eggs whites into the chocolate mixture and fold in very gently with a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.



For the frosting:
1/6 cup of butter, softened
1 tbsp. hazelnut liqueur (such as Frangelico)
1 1/2 cups confectioners/icing sugar
1-2 tbsp. whipping cream


2. Cream together the butter and hazelnut liqueur with an electric mixer until light and creamy. Beat in the confectioners sugar 1/2 cup at a time, alternating with whipping cream. Beat until well combined, light and fluffy. Frost each cupcake with a spatula or piping bag. Drizzle with chocolate and orange zest, if desired. 

Chocolate Hazelnut & Cranberry Cupcakes - Recipe

For the cupcakes:
1/2 cup unsalted butter, softened
1/2 cup semi sweet chocolate chips
1/2 cup confectioners/icing sugar
4 eggs, separated into yolks only and whites only
2 tbsp. all-purpose flour
1/2 cup chopped, roasted hazelnuts
3 tbsp. chopped dried cranberries
1. Preheat the oven to 325F. In a double boiler, melt the chocolate and butter. (You can also use a medium sized bowl over a pan of simmering water). Stir frequently until completely melted and well combined. In another medium bowl, beat the sugar and egg yolks with an electric mixer on medium speed until thick and creamy. Using a whisk, stir in the butter and chocolate mixture, flour, hazelnuts and cranberries (do not mix in the egg whites yet). In a small to medium bowl, beat the egg whites only with an electric mixer on medium speed until soft peaks form. Pour the beaten eggs whites into the chocolate mixture and fold in very gently with a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.



For the frosting:
Nutella chocolate hazeulnut spread


2. Frost each cupcake with a dollop of Nutella. Top with a dried cranberry, if desired.


Makes approximately 12 cupcakes

Chocolate Hazelnut Cupcakes - Recipe

For the cupcakes:
1/2 cup unsalted butter, softened
1/2 cup semi sweet chocolate chips
1/2 cup confectioners/icing sugar
4 eggs, separated into yolks only and whites only
2 tbsp. all-purpose flour
1/2 cup chopped, roasted hazelnuts

1. Preheat the oven to 325F. In a double boiler, melt the chocolate and butter. (You can also use a medium sized bowl over a pan of simmering water). Stir frequently until completely melted and well combined. In another medium bowl, beat the sugar and egg yolks with an electric mixer on medium speed until thick and creamy. Using a whisk, stir in the butter and chocolate mixture, flour, and hazelnuts (do not mix in the egg whites yet). In a small to medium bowl, beat the egg whites only with an electric mixer on medium speed until soft peaks form. Pour the beaten eggs whites into the chocolate mixture and fold in very gently with a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/3 cup of butter
2 tbsp. hazelnut liqueur (such as Frangelico)
3 cups confectioners/icing sugar
2-3 tbsp. whipping cream

2. Cream the butter and liqueur with an electric mixer on medium speed until combined. Beat in the confectioners sugar 1 cup at a time, alternating with a tablespoon of whipping cream until all ingredients are incorporated and the icing is light and fluffy. Frost each cupcake with a spatula or piping bag. Drizzle with chocolate syrup and top with a Ferrero Rocher chocolate, if desired.

Makes approximately 12 cupcakes