PINEAPPLE MUFFINS WITH HONEY GLAZE-
1/2 cup Hazel nuts
11/2cups all-purpose flour or cake flour
3/4 teaspoon baking soda
1/2 cup unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1tbsp. egg replacer mix with 2tbsp. water
100 ml water
Pinch of salt
1 teaspoon pure orange juice
1cup fresh crushed pineapple
1/2tsp Pineapple essence
1 tsp. Orange juice
Preheat oven to 190 degrees C and place rack in center of oven. Toast the hazelnuts for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.
Grease the muffin tins.
In a separate bowl, sieve to combine, the flour, salt, and baking soda.
In the bowl of electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy (about 2 minutes). Add the egg replacer paste and beat until incorporated. Scrape down the sides of the bowl and then add water, orange extract, and pineapple essence. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and cubed pineapple.
Spoon the batter into the prepared muffin tins. Bake for 20 to 25 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Length of baking time will depend on the size and color of the muffin tins used, i.e. dark colored pans will cook the muffins faster than lighter colored pans).While the muffins are baking combine the glaze ingredients (Honey and orange juice) in a small cup.
Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the Honey glaze.