Greek · Dessert
Shredded Pastry Nut Muffins
A Greek-inspired twist on kataifi pastry, reimagined as a light muffin where shredded dough strands replace flour bulk, bound with Greek yogurt and egg, sweetened lightly with honey, and finished with cocoa, walnut and fresh raspberries for fibre and crunch.
$1
15 minsPrep
19 minsCook
44 minsTotal
MediumLevel
Nutrition per serving
199Calories
8.6gProtein
8.3gFat
25.5gCarbs
8.5gSugar
4.9gFiber
193mgSodium
59mgChol
2.2gSat Fat
239mgPotassium
73mgCalcium
1.7mgIron
0.3mcgVitamin B12
6.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
Shred the atta flour dough by hand into thin pastry-like strands (phyllo-style) if making fresh, or use pre-shredded kataifi-style strands; toast lightly in a dry pan for 2 minutes until just golden, then set aside to cool.
3
In a bowl, whisk the egg, Greek yogurt, honey and vanilla extract together until smooth.
4
Fold in the shredded pastry strands, chopped walnut, cocoa powder, baking powder, cinnamon and orange zest until just combined - do not overmix.
5
Divide the batter evenly between the 2 lined muffin holes.
6
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean and the tops spring back.
7
Cool in the tin for 5 minutes, then transfer to a wire rack to cool for a further 10 minutes.
8
Top each muffin with halved fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g shredded by hand into thin strands atta flour
- 2.1 oz60g greek yogurt
- 5/85/8 eggs, beaten (30g)
- 0.5 oz14g honey
- 0.5 oz14g chopped walnut
- 0.2 oz6g cocoa powder
- 0.1 oz3g baking powder
- 0 oz1g cinnamon ground
- 0.3 oz8g zested orange
- 0.1 oz2g vanilla extract
- 1.1 oz30g halved, folded in after baking as a warm topping raspberry
