Baklava Muffins - cooking recipe

Ingredients

2 1/2 cups self-rising flour, sifted
1 tsp ground cinnamon
3/4 cup walnuts, chopped
1/2 cup pistachios, chopped
1/4 cup brown sugar (or 1/3 cup granular sugar)
1 tsp finely grated lemon zest
3/4 cup milk
6 1/3 tbsp butter, melted
1 None large egg
2 tbsp honey
1 tsp rosewater
None None FOR THE SYRUP
3 tbsp honey
2 tbsp lemon juice
2 tbsp granular sugar

Preparation

Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper cases.
Sift flour and cinnamon together into a large bowl. Stir in 1/2 cup chopped walnuts, 1/3 cup chopped pistachios, the sugar and lemon zest.
In a small bowl, whisk together milk, butter, egg, honey and rosewater. Add to flour mixture. Stir until just combined. Do not over-mix.
Spoon mixture into cases until two-thirds full. Toss together remaining nuts and sprinkle over muffin batter. Bake for 20-25 mins, or until a skewer comes out clean.
Meanwhile, combine syrup ingredients plus 1/3 cup water in a small saucepan. Stir over low heat until sugar dissolves. Bring to a boil on high. Reduce heat to low and simmer, without stirring, for 5 mins. Allow to cool slightly.
Pour syrup over hot muffins. Allow to cool in the pan for 5 mins. Turn out on to a wire rack. Serve warm.