Once of my favorite flavor combinations is lemon, thyme and hazlenut. Especially when backed by just a hint of sweetness. These gluten free muffins are a sophisticated way to use our Cheatin' Wheat 3-in-1 Muffin Mix.
| Prep time: 30 minutes | Cooking time: 20 minutes | Total time: 50 minutes |
Preheat oven to 350 degrees.
Prepare pans.
Spread hazelnuts onto a baking sheet and toast until they have a rich, golden color - about 15 minutes. Stir frequently as nuts tend to scorch when left unattended. If you unsure whether they are done, taste one and decide if you like it! Cool and chop very finely - a food processor works great for this task.
Put dry mix in a large mixing bowl and add the black pepper and hazelnuts.
Separately, mix together the melted butter, eggs, lemon zest, fresh thyme and milk. Add to dry ingredients and mix well.
Fill pans about 3/4 full and bake 15-20 minutes or until springy to the touch.
If you are willing to take the extra step to make buerre noisette or brown butter, use in place of melted butter in the recipe. It gives it a deep nutty, caramelized flavor that is extra decadent.