Nigella's Baklava Muffins... A quick one and become a Domestic Goddess!!!
The recipe comes from the Queen herself: Nigella Lawson. The making of these would put to shame any expectation of yours on how difficult it would be to go about the process. Literally. It is a walk in the park. Literally.
Nigella's 'How to be a Domestic Goddess' is where you would find this recipe. As with all the muffins, eat as much as you can as soon as they come out of the oven. In a day or two, they would have staled a bit, but a quick run in the microwave would do the trick. Anyway the recipe caters to only 12 muffins, a standard muffin pan, so you would not end up with muffins to feed an army!
INGREDIENTS:
For the Filling:
Chopped Walnuts - 1/2 cup
Sugar - 1/3 cup
Cinnamon Powder - 1 and a half tsp
Butter - 3 tbsps, melted
For the Muffins:
Plain Flour - 1 cup + 7 tbsps
Baking Powder - 2 tsps
Baking Soda - 1/2 tsp
Sugar - 1/4 cup
Egg - 1 large
Butter - 3 tbsps, melted
Buttermilk - 1 cup +2 tbsps (or 3/4 cup plain yoghurt + 1/3 cup low fat milk)
For the Topping - 1/2 cup honey (I did not use honey. The muffins were a bit low on the sugar, maybe to cater to the addition of honey as topping, but the low sugar tasted great and guilt-free to me!)
METHOD:
Preheat the oven to 240 degrees C.
Mix all the filling ingredients together and keep aside.
In a large bowl, mix the plain flour, baking powder, baking soda and sugar.
In a wide mouthed jar, whisk the egg, melted butter and buttermilk (or the yoghurt-milk mixture).
Make a well in the dry ingredients and pour the egg mixture into it.
With a wooden spoon mix lightly and gently.
DO NOT INTEND TO GET AN ALL-SMOOTH BATTER. LET IT BE BUMPY. ANYTHING MORE THAN THE GENTLEST HANDLING MAKES FOR HEAVY MUFFINS.
Fill the muffin cases with the mix, around on-third full. Then add a little bit of the filling mix and top again with the muffin mix, around two-thirds full. Sprinkle a bit of the filling on top.
Move on with the rest of the 12 muffin cases.
Bake for 15 minutes. It should be golden brown and ready.
Top with honey and eat. Or do not top with honey and eat.
Either ways you are at the doorstep of heaven:)
Lots of love and happiness:)
Nigella's 'How to be a Domestic Goddess' is where you would find this recipe. As with all the muffins, eat as much as you can as soon as they come out of the oven. In a day or two, they would have staled a bit, but a quick run in the microwave would do the trick. Anyway the recipe caters to only 12 muffins, a standard muffin pan, so you would not end up with muffins to feed an army!
INGREDIENTS:
For the Filling:
Chopped Walnuts - 1/2 cup
Sugar - 1/3 cup
Cinnamon Powder - 1 and a half tsp
Butter - 3 tbsps, melted
For the Muffins:
Plain Flour - 1 cup + 7 tbsps
Baking Powder - 2 tsps
Baking Soda - 1/2 tsp
Sugar - 1/4 cup
Egg - 1 large
Butter - 3 tbsps, melted
Buttermilk - 1 cup +2 tbsps (or 3/4 cup plain yoghurt + 1/3 cup low fat milk)
For the Topping - 1/2 cup honey (I did not use honey. The muffins were a bit low on the sugar, maybe to cater to the addition of honey as topping, but the low sugar tasted great and guilt-free to me!)
METHOD:
Preheat the oven to 240 degrees C.
Mix all the filling ingredients together and keep aside.
In a large bowl, mix the plain flour, baking powder, baking soda and sugar.
In a wide mouthed jar, whisk the egg, melted butter and buttermilk (or the yoghurt-milk mixture).
Make a well in the dry ingredients and pour the egg mixture into it.
With a wooden spoon mix lightly and gently.
DO NOT INTEND TO GET AN ALL-SMOOTH BATTER. LET IT BE BUMPY. ANYTHING MORE THAN THE GENTLEST HANDLING MAKES FOR HEAVY MUFFINS.
Fill the muffin cases with the mix, around on-third full. Then add a little bit of the filling mix and top again with the muffin mix, around two-thirds full. Sprinkle a bit of the filling on top.
Move on with the rest of the 12 muffin cases.
Bake for 15 minutes. It should be golden brown and ready.
Top with honey and eat. Or do not top with honey and eat.
Either ways you are at the doorstep of heaven:)
Lots of love and happiness:)
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