Baklava Muffins

• 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

1. Preheat oven to 350u0b0F. Line a 12-cup muffin pan with paper cases.
2. 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.
3. In a small bowl, whisk together milk, butter, egg, honey and rosewater. Add to flour mixture. Stir until just combined. Do not over-mix.
4. 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.
5. 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.
6. Pour syrup over hot muffins. Allow to cool in the pan for 5 mins. Turn out on to a wire rack. Serve warm.

flour, ground cinnamon, walnuts, pistachios, brown sugar, lemon zest, milk, butter, egg, honey, rosewater, syrup, honey, lemon juice, granular sugar

Taken from recipes-plus.com/api/v2.0/recipes/26163 (may not work)