Pistachio Baklava Muffins

We went to Redbraid's house the other day to join her for dinner because Uncle S was doing his fabulous Beer-Butt Chicken.She did some delightful accompaniements, and we took these for dessert.

Pistachio Baklava Muffins from Nigella Lawson's How to be a Domestic Goddess
for the topping
100 grams chopped pistachios
75 grams demerara sugar
1 1/2 teaspoons cinnamon
45 grams butter, melted
for the muffins
210 grams plain flour
2 teaspoons baking powder
1/2 teaspoon bicarb soda
75 grams caster sugar
1 large egg
45 grams butter, melted
250 mls buttermilk (or 175 grams yoghurt and 75 mls skimmed milk)
for the topping
125 mls runny honey

Preheat the oven to 200˚C and line a large 12 hole muffin tray with paper cases.
Mix the filling ingredients together and set aside.
Mix the flour, baking powder, bicarb and sugar together in a large bowl. In a measuring jug, whisk the egg, melted butter and buttermilk. Make a well in the dry ingredients and pour in the liquid. Mix lightly and gently, remembering to leave it lumpy. Fill the muffin cases one-third full, add a scant teaspoon of filling and cover with more muffin mixture (cases should be about two-thirds full). Sprinkle the remaining filling on the top.
Bake for 15 minutes, by which time they should be golden-brown and ready. Put the muffins, still in their papers onto a rack and drizzle with honey (it is a lot of honey!). You may find it easier to warm the honey before pouring.

These were pretty good, they certainly worked well as a slightly different dessert, and were very straightforward to do. I think they'll be something I do again.