Scofield House

Sturgeon Bay, Wisconsin

Specialty Recipe

Hazelnut Muffins with Strawberry

Ingredients

1-1/2 cups all-purpose flour

1/2 cup sugar

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, melted

1 cup sour cream

1 egg

1 teaspoon vanilla

1/4 cup finely chopped hazelnuts

1/2 cup strawberry jam

Preheat oven to 400 degrees and lightly butter a heart muffin pan. In a bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, stir together butter, sour cream, egg, and vanilla. Add wet ingredients and hazelnuts to dry ingredients and stir until just blended. Fill each mold halfway with batter; with the back of spoon, make a small well on top of batter. Add 1 teaspoon jam to each well and bake until muffins are golden and pull away from pan; repeat with remaining batter.

Makes: 18 muffins

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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