I was leafing through my copy of How to be a Domestic Goddess the other day as I was in need of inspiration and this is the book I invariably turn to when I need a "light-bulb" moment. I was searching for ideas on a different kind of cake, i.e. one which didn't include either chocolate or bananas. I came across this recipe and knew it was the perfect solution. These muffins, or rather buns, as they have a bun-like texture, are delicious. Whilst obviously nothing like real baklava, they are, however, gooey, crunchy, soft and filling. You could easily substitute the walnuts for pistachios, or indeed, hazelnuts and you could use a flavoured honey as most baklava bakers do. All in all, these are a winner and when eaten on a sunny day, could easily make you believe you were in warmer climes!
For the filling:
100g chopped walnuts
75g demerara sugar
1.5 tsps cinnamon
45g butter, melted
For the muffins:
210g plain flour
2 tsps baking powder
half a tsp bicarb
75g caster sugar
1 large egg
45g butter, melted
250ml buttermilk (or 175g yoghurt and 75g semi-skimmed milk)
For the topping:
125ml runny honey
12-bun muffin tray lined with paper cases
1. Preheat the oven to 200 degs C/190 degs C fan/gas mark 6
2. Mix all the filling ingredients together in a small bowl, and then get on with the muffins.
3. In a large bowl, mix together the flour, baking powder, bicarb and sugar. In a wide-mouthed measuring jug, whisk the egg, melted butter and buttermilk (or yoghurt-milk mix).
Make a well in the dry ingredients, pour in the liquid and mix lightly and gently. You want a bumpy not smooth mixture.
4. Fill the muffin cases one-third full, add a scant tablespoon of filling, then cover with more muffin mixture until around two-thirds full. Sprinkle any remaining filling on top of the muffins.
5. Bake for 15 minutes, or until golden brown. Put the muffins, still in their papers, onto a wire rack and drizzle with the honey.
This recipe comes from How to be a Domestic Goddess by Nigella Lawson