Categories: baking, muffins

Ingredients

• Filling:
• scant 1/2 cup (50g) chopped walnuts
• 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. Line a 12-cup muffin pan with paper baking cups.

2. Mix all the filling ingredients in a small bowl, set aside.

3. In a large bowl, sift together the flour, baking powder and baking soda; add sugar.

4. In a wide-mouthed measuring cup, whisk the egg, melted butter and buttermilk. Make a well in the dry ingredients and pour in the liquid. Mix lightly and gently, remembering to keep it bumpy – I used a fork to mix it.

5. Fill the cups 1/3 full, add a scant tablespoon of filling, then cover with more muffin batter until 2/3 full.

6. Bake for 15 minutes, or until golden brown. Remove the muffins from the pan and place them on a rack. Drizzle with honey.

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