Greek · Dessert
Kataifi Walnut Muffins
These muffins borrow the soul of Greek kataifi pastry — ground walnuts, warm cinnamon and a lemony honey syrup — and fold it into an easy semolina-flecked muffin batter instead of hand-shredded pastry strands. Soaked while still warm, they stay moist and faintly syrupy at the crumb, finished with a scatter of crushed walnuts for crunch.
$1
15 minsPrep
21 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
401Calories
7.8gProtein
24.1gFat
41.7gCarbs
22.8gSugar
2.6gFiber
251mgSodium
78mgChol
7.1gSat Fat
175mgPotassium
62mgCalcium
1.8mgIron
0.2mcgVitamin B12
1.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Retsina
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C (160°C fan) and grease two holes of a 6-hole muffin tin, filling the remaining holes halfway with water.
2
In a bowl, whisk together the flour, semolina, baking powder and cinnamon.
3
In a separate bowl, whisk the beaten egg with the sugar until pale, then stir in the melted butter, milk and vanilla extract.
4
Fold the wet mixture into the dry ingredients until just combined, then fold through the 35g of finely chopped walnuts without overmixing.
5
Divide the batter between the two prepared muffin holes and bake for 20-22 minutes until golden and a skewer comes out clean.
6
While the muffins bake, warm the honey, lemon juice and water together in a small pan just until the honey loosens into a thin syrup; do not boil hard.
7
Remove the muffins from the tin while still warm and spoon the warm honey syrup evenly over the tops, letting it soak in.
8
Scatter the crushed walnut topping over the muffins and transfer to a wire rack to cool slightly before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Walnut, finely chopped
- 30g30g All Purpose Flour
- 10g10g Semolina
- 3g3g Baking Powder
- 2g2g Cinnamon Ground
- 30g30g Egg, beaten
- 18g18g Sugar White
- 20g20g Butter, melted
- 20g20g Whole Milk
- 3g3g Vanilla Extract
- 30g30g Honey, warmed into syrup, 1
- 8g8g Lemon Juice, 1
- 15g15g Water, 1
- 8g8g Walnut, crushed, for topping, garnish, 1
