Name: Baklava muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cup self-raising flour, sifted; 1 teaspoon ground cinnamon; 1/2 cup chopped walnuts, plus 1 tablespoon, chopped, extra; 1/3 cup chopped pistachios, plus 1 tablespoon, chopped, extra; 1/3 cup brown sugar (or caster sugar); 1 teaspoon finely grated lemon zest; 3/4 cup milk; 90 gram butter, melted; 1 egg; 2 tablespoon honey; 1 teaspoon rosewater; Syrup; 1/3 cup water; 1/4 cup honey; 2 tablespoon lemon juice; 2 tablespoon sugar

Baklava muffins

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Makes 12 Item

Prep

20M

Cook

25M

Total

45M

Ingredients

2 cup self-raising flour, sifted

1 teaspoon ground cinnamon

1/2 cup chopped walnuts, plus 1 tablespoon, chopped, extra

1/3 cup chopped pistachios, plus 1 tablespoon, chopped, extra

1/3 cup brown sugar (or caster sugar)

1 teaspoon finely grated lemon zest

3/4 cup milk

90 gram butter, melted

1 egg

2 tablespoon honey

1 teaspoon rosewater

Syrup

1/3 cup water

1/4 cup honey

2 tablespoon lemon juice

2 tablespoon sugar

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.Sift flour and cinnamon together into a large bowl. Stir in nuts, sugar and lemon zest.

3.In a jug, whisk together milk, butter, egg, honey and rosewater. Add to flour mixture. Stir until just combined. Do not over-mix.

4.Spoon mixture into patty cases until two-thirds full. Sprinkle with combined extra nuts. Bake for 20-25 minutes, or until cooked when tested with a skewer.

5.SYRUP: Meanwhile, combine all ingredients in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil on high. Reduce heat to low and simmer, without stirring, for 5 minutes. Allow to cool slightly.

6.Pour syrup over hot muffins. Allow to cool in the pan for 5 minutes. Turn onto a wire rack. Serve warm.

MAKES 12 If preferred, use 1/3 cup oil in place of butter.
Note

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