Ingredients
Hazelnut Orange Cupcakes
- 120 g almond meal
- 240 g hazelnut meal
- 1/2 tsp bicarb soda
- 2 eggs
- zest and juice of 1 small orange, if using a large orange, use only two-thirds of the juice
- 140 g Rice malt syrup, (or honey, or a combination of honey and RMS - but then not sugar-free)
- 1 tsp Vanilla powder
- 50 g macadamia or almond oil
- 50 g unsweetened greek or natural yoghurt
- whipped cream, to serve (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 160 degrees, and line a muffin pan with muffin/cupcake papers (makes 12).
2. Place the almond meal, hazelnut meal and bicarb soda into the TM Bowl and mix at speed 3 for ten seconds.
3. Add the remaining ingredients, and mix at speed 3 for ten seconds, scraping down the side of the bowl if necessary.
4. Distribute between the muffins cases and bake for 30 minutes. They will spring back slightly when touched but will still feel quite soft.
5. Cool, then eat! Top with whipped cream if you like, but these are great without any toppings. To freeze, wait until they are completely cool, then transfer to a large container or zip-lock bag and freeze. For more recipes, visit www.dreamingofalmonds.com.
These are an adaptation of The Healthy Chef's Lemon Yoghurt Cupcakes.
Tip
It is necessary to use cupcake/muffin papers, as these cupcakes are quite moist and will stick.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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