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Recipes
Rose Cardamom Muffins
Recipe

14 INGREDIENTS • 6 STEPS • 35MINS

Rose Cardamom Muffins

4.0
2 ratings
Simple, moist, and delicious! These make a delicious snack or the perfect brunch companion.
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Simple, moist, and delicious! These make a delicious snack or the perfect brunch companion.
35MINS
Total Time
$0.58
Cost Per Serving
Ingredients
Servings
12
us / metric
Baking Powder
1 Tbsp
Baking Powder
Ground Cardamom
1 Tbsp
Ground Cardamom
Ground Cinnamon
as needed
Ground Cinnamon
Salt
as needed
Ground Nutmeg
as needed
Ground Nutmeg
Butter
1 stick
Butter, melted
Milk
1 cup
Canola Oil
1 Tbsp
Canola Oil
Rose Water
2 tsp
Rose Water
Hazelnuts
4 Tbsp
Chopped Hazelnuts
Unsweetened Shredded Coconut
4 Tbsp
Unsweetened Shredded Coconut
Nutrition Per Serving
VIEW ALL
Calories
248
Fat
13.2 g
Protein
4.4 g
Carbs
28.8 g
Add to plan
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Rose Cardamom Muffins
Save
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Author's Notes

Store them in an airtight container for up to a day or two.
Cooking InstructionsHide images
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 (as needed), Salt (as needed), and Ground Nutmeg (as needed) 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 (2 tsp), and Eggs (2) together until smooth.
step 3 In another bowl, whisk the Butter (1 stick), Milk (1 cup), Canola Oil (1 Tbsp), Rose Water (2 tsp), 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 (4 Tbsp) and Unsweetened Shredded Coconut (4 Tbsp).
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 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!
step 6 Remove them from the pan and let them cool more on a cooling rack. Then serve immediately!
Tags
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Breakfast
American
Brunch
Shellfish-Free
Vegetarian
Dessert
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