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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (158g) Recipe makes 6 servings |
||
| Calories 468 | ||
| Calories from Fat 174 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.4g | 29% | |
| Saturated Fat 8.4g | 42% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 5.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 67mg | 22% | |
| Sodium 329mg | 13% | |
| Potassium 176mg | 5% | |
| Total Carbohydrate 70.0g | 23% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 45.2g | ||
| Protein 7.4g | 14% | |
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Ingredients
Filling
Muffins
- 1 cup flour
- 7 tablespoons flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 2 tablespoons buttermilk
Topping
- 1/2 cup honey
Directions
1
Preheat oven to 400F degrees.2
Mix all the filling ingredients together in a small bowl, set aside.3
In a large bowl, mix together the flour, baking powder, baking soda and sugar.4
Mix the egg, melted butter and buttermilk.5
Make a well in the dry ingredients and add gently mix in the wet ingredients.6
Fill 12 miffin cups 1/3 full, add a scant tablespoon of filling, cover with more muffin mixture until 2/3 full.7
Sprinkle any remaining filling on top of the muffins.8
Bake for 15 minutes.9
Put the muffins onto a rack to cool and drizzle with honey (it may be easier to drizzle the honey if it has been warmed first).
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Holiday/Event
- Occasion > Seasonal
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Stephie Biggs
On Aug 3, 2008
Although very good in taste and VERY IMPRESSIVE in appearance, they did not taste as much like Baklava as I thought they would. To me, more honey was needed. I couldn't get the honey to stay on top of the muffins, it would just roll off. The cake part was a little more spongy than I like too. I sprayed the tins very well and had no trouble at all with them sticking. I did only get 10 muffins rather than 12.
From: Ashley Lopez
On Jul 18, 2008
Wow, these were absolutely fantastic! I made them in my muffin top tin. Great recipe!
From: Tebo
On May 13, 2002
Where did this recipe come from? Really good. The only problem I had was removing them from the muffin tin. Next time I'll use paper cups. These will make a terrific dessert!! Thank you Erin.
From: M&Mers
On Jun 26, 2002
These muffins are GREAT! Too bad the rating scale only goes up to 5! I found Tebo's tip helpful...used paper liners and I'm glad I did. I didn't have any buttermilk so I made a substitute (1 cup milk, 1 tbsp. lemon juice, stir, let sit for 10 minutes. For this particular recipe I just added the other 2 tbsp. milk without adjusting the lemon juice.). Muffins had a nice texture. Also, pecans are a staple in my house so I used them instead of the walnuts. I also brushed on the melted honey...not as messy. Thanks, Erin! M&Mers
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