Hazelnut Muffins

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Lottie Doof


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4 ounces unsalted butter 4 ounces unsalted butter

1/2 cup raw hazelnuts, skins on, chopped into rough halves

1/2 teaspoon kosher salt

1/2 cup raw hazelnuts, skins on, finely chopped

1/4 cup sugar

1 teaspoon freshly grated nutmeg

1/2 teaspoon cinnamon

1 cup whole-wheat flour

3/4 cup teff flour

1/2 cup all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 cup buttermilk

1/2 cup plain yogurt

2 eggs

1 teaspoon pure vanilla extract

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