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Baklava Muffins - Gooey, crunchy, & soft. Must Try!

 
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HTBADG
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Joined: 09 Jan 2007
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PostPosted: Wed Jan 24, 2007 4:35 pm    Post subject: Baklava Muffins - Gooey, crunchy, & soft. Must Try! Reply with quote

I've just joined this forum about 2 weeks ago and have benefitted much from the topics and discussion here. So here's something to share with all of you. This recipe is from the popular British cook - Nigella Lawson. I have not eaten any muffin like this before. It's really good - you've gotta try it to know.



for the filling:
100g chopped walnuts
75g demerara sugar (or you can use brown sugar)
1.5 tsp cinnamon
45g unsalted butter, melted

for the muffins:
210g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
75g caster sugar
1 large egg
45g unsalted butter, melted
250ml buttermilk (or 175g yogurt znd 75g semi-skimmed milk)
12-bun muffin tray lined with 12 aper cases

for the topping:
125ml runny honey

Preheat oven 200C/ gas mark 6.
Mix all the filling ingredients together in a small bowl, and then get on with the muffins. In a large bowl, mix together the flour, baking powder, bicarb and sugar. In a wide-mouth jug, whisk the egg. melted butter and buttermilk. Make a well in the dry inredients, pour in the liquid and mix lightly and gently, remembering to keep it bumpy rather than going all-out for smooth: anything more than the gentlest handling makes for heavy muffins. Fill the muffin papers one-third full, add a scant tablespoon of filling, then cover with more muffin mixture until two-thirds full. Sprinkle any remaining filling on top of the muffins.
Bake for 15 minutes, by which time they should be golden brown and ready. Put the muffins, still in their papers, onto a rack and drizzle with honey. You may find it easier to warm the honey a little before pouring.
Makes 12.


Last edited by HTBADG on Thu Jan 25, 2007 3:15 pm; edited 2 times in total
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Wendy Wong
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PostPosted: Thu Jan 25, 2007 2:07 pm    Post subject: Reply with quote

Thanks for sharing, I love Nigella Lawson's receipes.
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Rusti
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Joined: 17 Aug 2005
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Location: West, Singapore

PostPosted: Thu Jan 25, 2007 10:37 pm    Post subject: Reply with quote

Wow, this is really unique. I have made Baklava almost 25 years ago when I just came out from school. During those times, it was almost impossible to buy filo pastry. Love it except that it is too sweet.

I must really try this muffin.
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Ginny

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Gina
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PostPosted: Fri Jan 26, 2007 7:41 am    Post subject: Reply with quote

what is baklava? what is the meaning of it?
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Gina

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HTBADG
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PostPosted: Fri Jan 26, 2007 8:49 am    Post subject: Definition of "Baklava" Reply with quote

From Wikipedia, the free encyclopedia

Baklava is a rich, sweet pastry found in many cuisines of the Middle East, the Balkans and South Asia and developed in Ottoman cuisine. It is made of chopped nuts, usually walnuts or pistachios, layered with phyllo pastry, sweetened with sugar or honey syrup.

I suppose the muffin is a variation of that. :shock:
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Gina
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PostPosted: Fri Jan 26, 2007 9:31 am    Post subject: Reply with quote

oh..thanks. Wink
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Gina

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bird168
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PostPosted: Fri Jan 26, 2007 10:34 am    Post subject: Reply with quote

This is an interesting recipe to try. Thanks for sharing. Very Happy
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Fougassetta
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PostPosted: Thu Apr 26, 2007 9:19 am    Post subject: Reply with quote

mmmh..I like baklava very much...so, I will try your recipe! Very Happy
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small cookie
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Joined: 22 Jul 2004
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PostPosted: Sat Apr 28, 2007 9:41 am    Post subject: Reply with quote

Thanks HTBADG for prompting me to try. This is really yummy and best of all your kitchen smells heavenly. Yum.

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HTBADG
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PostPosted: Sat Apr 28, 2007 2:39 pm    Post subject: Reply with quote

Yay! So happy someone tried this! Very Happy
U r most welcomed, small cookie; and tks for trying the recipe!
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Helena
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PostPosted: Sat Apr 28, 2007 4:21 pm    Post subject: Reply with quote

Edith, you r very very fast hand lei.
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linq1
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Joined: 04 Mar 2007
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PostPosted: Wed May 09, 2007 7:28 pm    Post subject: BAKLAVA MUFFIN Reply with quote

UR POST REMINDED ME OF MY NIGELLA BOOK N OF THE RECIPE. SO JUST HAD TO BAKE THEM. JUST 2 WORDS. YUM YUM N YUM. OOPS 3 WORDS, I GUESS.
THE ONLY THING WAS THAT MINE OVERFLOWED/HAVE MUFFIN "CROWNS" DUE TO OVERFILLING THE CUPCAKE LINERS. SO WHOEVER DOING THEM :WATCH OUT THE AMOUNT OF BOTTOM LAYER. OTHER THAN THAT.......JUST YUM YUM N YUM
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hi_v_v
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Joined: 05 Aug 2009
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PostPosted: Sun Aug 23, 2009 9:14 pm    Post subject: Re: Baklava Muffins - Gooey, crunchy, & soft. Must Try! Reply with quote

Hi, would like to try this recipe!but only have non fat yogurt on hand,can i replace buttermilk with this for the same amount?Thanks for your advice in adv!
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snow
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PostPosted: Fri Aug 28, 2009 4:22 pm    Post subject: Reply with quote

Hi HTBADG,

You highlighted that 'to keep it bumpy rather than going all-out for smooth", is it that if still see a bit of flour will be fine?

Cos dunno why to prevent overmix the dry and wet ingredients, I always see flour here and there in the mixture.
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