40g hazelnut flour
70g cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons rapeseed oil
2 tablespoons reduced-fat milk
1 1/2 tablespoons agave nectar
1 1/2 teaspoons grated orange rind
1 tablespoon fresh orange juice
1 large egg, lightly beaten
Preheat oven to 180°c / 350°f.
Combine flours, baking powder, and salt in a bowl. Combine oil, milk, agave, rapeseed oil, juice, and egg in a large bowl, stirring with a whisk. Add flour mixture to oil mixture, stirring until moist.
Spoon batter evenly into 12 muffin cases. Bake until a cake tester inserted in center of muffins comes out clean. Remove muffins from pan; cool on a wire rack.
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