Travelling to different cities always means trying out tons of new food and dishes you`ve never tasted, especially if you are constantly craving for food or a food blogger. Visiting other countries even gets more exciting, if you`re able to bring home a bunch of the new taste discoveries you just made. Like these sesame coated and honey glazed nuts, I was able to lay hands on at the Egyptian bazaar in Istanbul (check out the photos from this trip).
If I got it right from the seller, it`s a mixture of peanuts, almonds and pistachios or a perfect nut mixture for some fall baking, if you would ask me. So here are the two keywords fall and nuts, an undeniable combination, because there`s no fall without baking with nuts. And…..of course maple syrup! So I think you got today`s equation: nuts + maple syrup = fall
Besides being seasonal, these muffins, although their quite inconspicuous looking, impress with their sweet and slightly nutty taste, as well as their crispy oatmeal covered outside.
What you need (for 12 muffins):
- 200g white all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 70g brown sugar
- 100g organic butter, room temperature
- 2 organic eggs
- 100ml maple syrup
- 100g sesame coated & honey glazed nuts, chopped into little pieces
- 1 tablespoon sunflower oil
- 12 muffin paper liners
- 20g oats
- preheat your oven at 200 degrees
- sift flour into a large bowl, add baking powder and salt, mix
- whisk together brown sugar and 100g butter in another bowl
- add one egg after the other, whisk every egg thoroughly into the mixture before adding another one
- add maple syrup, mix well
- pour the liquid mixture into the solid one, mix until well combined
- add chopped nuts, mix again
- pour sunflower oil onto a kitchen paper, grease the muffin griddle, place paper liners
- pour one huge tablespoon of the batter on the bottom of each paper liner, distribute the remaining mixture equally amongst all of them
- sprinkle a few oats on top of every muffin
- bake for 20 minutes until golden brown and firm but not hard on the outside, eventually lower the heat to 180 degrees after 10 minutes baking, depending on how firm the outside of your muffins already are
- let cool down and serve cold for breakfast or afternoon tea
- muffins can be stored for 3 days in an airtight container
Preparation time: 30 minutes, without chopping the nuts
Baking time: 20 minutes
Aren`t these little fellows good looking? Well not only that, they also are a wonderful addition to a cozy Sunday morning brunch. Go ahead, just give them a try and you`ll see.
With what ingredients have you been baking this fall?
Read you soon,