recipes > Turkish Delight and Walnut Muffins
This is such a yummy combination! I am so glad that a clever Vitasoy fan came up
with this one, as I think it just might be the best muffin I have ever made.
Which is a big call. The bursts of gooey, chewy turkish delight are offset
beautifully with the crunchy walnut pieces and rose water adds a little touch of
the exotic. They are lovely warm or cold.
Recipe by Christie Connelly
Preparation time: 10 mins
Cooking time: 22 mins
350g (2 1/2 cups) self raising flour
100g (1 cup) walnuts, toasted and roughly chopped
120g (2/3 cup) dark brown sugar
200g turkish delight, cut into 1 cm cubes
250ml (1 cup) soymilk*
2 large eggs
1 teaspoon orange blossom water (or rose water)
125g butter, melted and cooled to room temperature
Note: *I used Vitasoy Calci-Plus
Total Fat 19.2g
Saturated Fat 7.7g
1. Preheat the oven to 190C/375F. Grease the holes of a muffin tin.
2. In a large bowl mix together the flour, walnuts, sugar and turkish delight. The turkish delight might stick together but just gently separate it and roll each piece in the flour. Stir well to combine everything thoroughly.
3. Whisk together the milk, eggs and orange blossom water in a jug. Make a well in the flour mixture and pour the milk mixture in. Pour in the melted butter and fold together with a large metal spoon until just combined.
4. Spoon into the muffin pan holes and bake on the centre shelf for 20-22 minutes or until a skewer inserted into the centre of a muffin comes out clean. Cool on a wire rack - they can be eaten warm or cold.