Cooking Instructions
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Step 1
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.
Step 2
Whisk the
All-Purpose Flour (1 3/4 cups)
,
Granulated Sugar (3/4 cup)
,
Baking Powder (1 Tbsp)
,
Ground Cardamom (1 Tbsp)
,
Ground Cinnamon (1/2 tsp)
,
Salt (1/4 tsp)
, and
Ground Nutmeg (1/4 tsp)
together in a large mixing bowl to aerate them.
Step 3
In another bowl, whisk the
Butter (1 stick)
,
Milk (1 cup)
,
Canola Oil (1 Tbsp)
,
Rose Water (1/2 Tbsp)
, and
Eggs (2)
together until smooth.
Step 4
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 (1/4 cup)
and
Unsweetened Shredded Coconut (1/4 cup)
.
Step 5
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.
Step 6
Remove them from the pan and let them cool more on a cooling rack. Then serve immediately!
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