Orange and Pineapple Muffins

25g hazelnuts (1/4 cup)
1 cups (130 g) maida
1/2 teaspoon baking soda
1/4 cup (56 g) butter
1/4 + 1/8 cup granulated white sugar
1/2 cup sour cream or yoghurt
1 tablespoon orange zest
1 teaspoon vanilla extract
110g crushed pineapple

Preheat oven to 180 degrees
Place a rack in centre of oven
Toast 1 half cup of hazelnuts
Set aside to cool and then chop into small pieces
Grease 18 small cupcake tins

Beat butter and sugar till light and fluffy (2 minutes)
Add the yoghurt and beat well
Scrape down and add orange zest, vanilla extract
Add the flour and beat until just mixed
Fold in the toasted hazelnuts and the drained chopped pineapple

Spoon batter into prepared tins, bake for 15-20 minutes and check with skewer at 16 minutes or so

For the glaze:

1/4 cup fine granulated sugar
1/6 cup fresh orange juice

Combine the ingredients for glaze together in a small cup while the muffins are baking.

While the muffins are still very warm, brush with the glaze.

Instead of hazelnuts, you could also use flaked almonds, white chocolate chips