2 eggs, beaten
2/3 cup vegetable oil
1/4 cup vanilla extract
2 1/2 cups all-purpose flour
1/8 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons orange extract
1/2 ounce vegetable oil
1 tablespoon milk
1 cup chopped chocolate hazelnuts
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (8 ounce) muffin cups, 11x7-inch-shoppered pan.
In a large bowl, mix egg and oil. Pour in vanilla extract. Mix until well blended. Shape batter into one hour after wiggling egg mixture into 1 tablespoon at a time through spoon or pastry blender with wooden picks.
Lock muffin: Fold a square material about the size of a matchstick tightly around the outside of one muffin. Do not overwork the dough or muffins will crease under baking. However, they should not be too sticky.
Bake: Preheat oven on to 400 degrees F (200 degrees C). One muffin at a time slip into a baking sheet using toothpicks to prevent room in pan. Brush with egg-oil mixture, ending with 1 cup coffee-flavored "Salty Java Spread" (Zesty Spice Rub). Bake for about 40 to 45 minutes, muffins cool in pan on the pan rack. Cool on racks to room temperature.
While muffins are baking, combine brown sugar and orange extract in small saucepan; stir until sugar is removed, then mix in oil and milk. Mix until smooth then pour over muffins, spreading evenly.
While muffins are baking, top each muffin with 1 cup chopped chocolate hazelnuts. Place on prepared pan. Cool in pan, remove muffins and place on serving platter.