Tuesday, 21 February 2017

Rose Scented Baklava Muffins...



We usually bake at the weekend, when we tend to have family for friends dropping by. I prefer baking things that are simple and not too rich or heavily decorated, as those are the kind of things my family prefer on a day to day basis. Something that they can enjoy with a cup of tea or coffee. Oh, and of course, if the treat is quick and easy to prepare, then it is an all round winner! I have been making these baklava muffins for years now, and I always get complimented on them.



Nut filling:
75 grams walnuts, chopped
75 grams pistachios, chopped
50 grams butter, melted
1 teaspoon cinnamon
1 teaspoon rose water
1 teaspoon orange blossom water, optional

Batter:
 220 grams cake flour
75 grams caster sugar
10 ml baking powder
2.5 ml bicarbonate of soda
Pinch of salt
50 grams unsalted butter, melted
1 large egg
250 ml buttermilk


Topping:
100 ml honey, I use orange blossom (heated)
Chopped pistachios
Rose buds or petals to decorate

Preheat e oven to 200° Celsius.
Line a 12 cavity muffin tin with paper cases. Spray the cases well with non stitch baking spray.
Combine all the nut filling ingredients, and set aside.
Combine the flour,caster sugar, baking powder, bicarbonate of soda, and salt in a large bowl. Whisk the butter, egg and buttermilk together. Pour over the dry ingredients and stir until just combined. Mix very lightly, as the mixture should be lumpy rather than smooth. Half fill the muffin cases with the batter, then top with a tablespoon of the nut mixture. Cover with the remaining batter. Sprinkle the remaining nut mixture over.
Bake for about 15 minutes, until they are puffed and golden. Place the still hot muffins, on a wire rack and drizzle the honey over. Decorate with the chopped pistachios and the rosebuds or petals.