Walnut Muffins with Dried Blueberry and Poppy Seed Chutney

For the chutney:
Add the blueberries, honey, poppy seeds and about 4 tablespoons of water to a small saucepan over high heat. Cover the saucepan and cook for about 5 minutes. Occasionally add 4 tablespoons of water at a time (there are 16 tablespoons of water in 2 cups) but keep the pan covered other than that. Cook for 5 minutes, until all of the water has been added and almost completely soaked up by the berries and they are soft. Then remove from heat.

For the muffins:
Preheat the oven to 350 F.

In a food processor, blend the walnuts and oil until they form a smooth puree. Add the puree to a large mixing bowl along with the eggs, buttermilk, and vanilla extract. Whisk until blended. Add 1 cup of sugar and blend that in as well. Add the flour and baking powder and mix them in to combine.

Pour half of the batter evenly into a greased 6-count jumbo muffin pan, with a small, equal layer in each muffin cup. Top each layer of batter with an even layer of the dried blueberry and poppy seed chutney. Pour the rest of the batter evenly over the bottom layers of the muffins.

In a small bowl combine the remaining 1 tablespoon of sugar and the cinnamon. Spoon the cinnamon sugar evenly over the tops of the muffins.

Bake for about 1 hour, or until a cake tester comes out clean. Don’t be alarmed if the sides of the muffins look a little dark, the flavor is not affected. Enjoy!