September 15, 2008

Blueberry-Hazelnut Muffins

Blueberry-Hazelnut Muffins

I was a little disappointed in these muffins. When I think of muffins, I think of fluffy, moist, cake-like delicacies. These were dense and chewy, almost like some sort of protein-bar-muffin things, and they also weren't terribly sweet. Still, they are high in protein and fiber, which is always a good thing for breakfast. The flavor, other than not being sweet enough, was not bad. The blueberries were plump and juicy, and these muffins were chock full of them. The chopped hazelnuts added a nice crunch, and they added a different flavor than the usual baked-goods walnuts, pecans, or almonds. They really were best freshly baked, as most muffins are, but the leftovers were tolerable and surprisingly filling.

Make again? Probably not. There are much more delicious muffin recipes out there.




Blueberry-Hazelnut Muffins
Vegetarian Times, October 2005

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