Rose Cardamom Muffins

Preheat the oven to 400 degrees F (200 degrees C). Either spray a 12 well muffin pan with cooking spray or line each well with paper liners.

Whisk the All-Purpose Flour (1 3/4 cups), Granulated Sugar (3/4 cup), Baking Powder (1 Tbsp), Ground Cardamom (1 Tbsp), Simply Organic Cinnamon, Ground (1/2 tsp), Salt (1/4 tsp), and Ground Nutmeg (1/4 tsp) together in a large mixing bowl to aerate them.

In another bowl, whisk the Butter (1 stick), Milk (1 cup), Canola Oil (1 Tbsp), Rose Water (1 tsp), and Eggland's Best Classic Eggs (2) together until smooth.

Pour the wet ingredients into the dry ingredients and whisk it all together just until a batter forms. Switch to a spatula and fold in the Hazelnuts (4 Tbsp) and Unsweetened Shredded Coconut (4 Tbsp).

Use a heaping 1/4 cup to evenly distribute the batter among the 12 wells in the prepared muffin pan. Get the pan into the oven for them to bake for about 15 minutes. A toothpick inserted in the center should come out cleanly. Take them out and let them cool in the pan for a few minutes.

Remove them from the pan and let them cool more on a cooling rack. Then serve immediately!