In my desire to create healthier baked goods and to add more whole grains into our diet, I have been browsing through some of the “healthy” cookbooks on my baking cookbook shelf. Yes, I must admit I do have an entire bookshelf (or two) dedicated to baking. I was sent a cookbook last year to review called Good To The Grain by Kim Boyce, that uses a myriad of different grains in a variety of recipes. I pulled the book out recently and looked through it for inspiration and was drawn to the Hazelnut Muffins. I love hazelnuts, called nocciola in Italian, and find their earthy flavor is wonderful in baked goods of every description. I also have been drawn to making muffins recently as there are now just two of us at home, and we never seem able to finish off a whole cake by ourselves. A muffin is the perfect size snack for one person, and I can freeze half of them to enjoy at a later date.

Servings:  18
Prep Time:  15 minutes
Total Time:  40 minutes