Preheat oven to 400 degrees F. Grease a 12 cup muffin tin. In a large mixing bowl, combine flour, baking powder, oats, baking soda and salt. Mix well. In another bowl, whisk together yogurt, honey, vanilla extract, egg and oil. Combine dry and wet ingredients, stirring just until dry ingredients are thoroughly moistened. Fold in toasted hazelnuts just until they are well distributed. Do not overmix; batter should be lumpy. Heap mixture into muffin cups so it is about 1/2-inch above the top of the pan and evenly distributed.
Bake for 18 to 20 minutes or until muffins are golden brown and spring back when pressed lightly. Remove from pan and cool on a wire rack for at least 5 minutes.
Store in an airtight container. Makes 12 muffins.
|
