Good to the Grain: Baking with Whole-Grain Flours
Recipe Review
Barbara from Amsterdam,
Oh my, these are good. Not too sweet, with taste that is both robust and elegant. I used roasted hazelnuts without the skins (which is what I had in the house), and they paired beautifully with the partially browned butter and teff flour.
But the sizing is definitely American. The recipe says it makes 10 muffins. I made 14, and they are not small muffins. The hazelnut streusel topping was also too much. I used only 2/3 of it, but this will be good on my morning yogurt or porridge.
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