Turkish delight and walnut muffins5

Posted on August 16, 2011 by ChristieSweet Treats, Vegetarian

This is such an amazing combination for muffins! If you’re a Turkish delight lover then you are in for a treat and a half, let me tell you.

I am so glad that I have had the opportunity to work with Vitasoy this year and even more so when it involves cooking up gorgeous muffins like these.

This fabulous flavour combo is the brainchild of one very clever Vitasoy fan who submitted it as part of competition. There were hundreds of entries, but only eight lucky little muffin flavours were handed over to yours truly, to develop into full-blown recipes.

The Coffee Muffins with Mascarpone Icing from last month were the first cab off the rank, but I think today’s little beauties blow them out of the water taste-wise.

Don’t take my word for it though, get into the kitchen and whip a batch up for yourself. Please do remember to drop back here once you’ve tasted them – I’d love to hear what you think.

Christie x

This recipe content is proudly sponsored by Vitasoy.

Turkish delight and walnut muffins recipe

makes 10 small muffins

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) soy milk*
2 large eggs
1 teaspoon orange blossom water (or rose water)
125g butter, melted and cooled to room temperature

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.

*I used Vitasoy Calci Plus. You can also substitute regular cows milk if preferred.

5Comments

  1. InTolerantChef says:
    August 17, 2011 at 1:44 pm

    Great flavours, my hubby loves turkish delight and the orange flower water is the perfect match, yummm….

    Reply
  2. Peter G @ Souvlaki For The Soul says:
    August 19, 2011 at 8:15 am

    Oh Christie…I adore Turkish delight! This combo sounds fantastic in muffins!

    Reply
  3. Cassandra @aperfectpantry says:
    August 29, 2011 at 10:55 am

    Loving how the turkish delight has gone all jammy on the top…

    Reply
  4. Beauty says:
    October 3, 2011 at 6:35 pm

    Thank goodness I found you. I was given a pack of Turkish Delight but wanted to do something else with it other than eat is by itself.
    Will cook tomorrow xx

    Reply
  5. beauty says:
    October 11, 2011 at 8:10 am

    Muffins made day after as promised and YUMMO. Delicous HOT or Cold… light as a feather and they made 12 large ones not 10 so very excited about that. Great recipe thanks xxx

    Reply

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