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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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And yet another one. This one said it was the English version of the recipe!! This is going to be rough. This is dessert tonight, because I have everything for it here at the house so I will not have to wait to go to the store! Read more !!! Ingredients:
filling |
scant 1/2 cup (50g) chopped walnuts (i have pecans and almonds, so that is what i am going to use.) |
1/3 cup (67g) sugar |
1 1/2 teaspoons ground cinnamon |
3 tablespoons (42g) unsalted butter, melted |
muffins |
1 cup + 7 tablespoons (210g) all purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 cup (50g) sugar |
1 large egg |
3 tablespoons (42g) unsalted butter, melted |
1 cup + 2 tablespoons buttermilk |
topping |
about 1/2 cup honey |
Directions:
1. Preheat the oven to 200ºC/400ºF.
2. Line a 12-cup muffin pan with paper baking cups.
3. Mix all the filling ingredients in a small bowl, set aside.
4. In a large bowl, sift together the flour, baking powder and baking soda; add sugar.
5. In a wide-mouthed measuring cup, whisk the egg, melted butter and buttermilk.
6. Make a well in the dry ingredients and pour in the liquid.
7. Mix lightly and gently, remembering to keep it bumpy – I used a fork to mix it.
8. Fill the cups 1/3 full, add a scant tablespoon of filling, then cover with more muffin batter until 2/3 full.
9. Bake for 15 minutes, or until golden brown.
10. Remove the muffins from the pan and place them on a rack. Drizzle with honey.
11. Makes 12 – each well in my muffin pan holds 1/3 cup batter and I got 11 muffins
12. /2009/03/baklava-muffins.html
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