Persian Love Muffins
Saffron and rosewater are a delightful combination in these Persian love muffins. They're soft, delicious, and have a truly unique flavor.
Servings: 12 muffins
Calories: 244kcal
Ingredients
- 2 large eggs room temperature
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup whole milk or 2%
- 2 tablespoon bloomed saffron
- 1 tablespoon rose water
- ½ teaspoon ground cardamom
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ cup chopped pistachios
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F and line a muffin pan with liners.
- In a large bowl mix the eggs and sugar until fluffy and light, about 5 minutes.
- Add in the oil and milk. Mix for one minute.
- Add in the bloomed saffron, rose water and cardamom. Mix to combine.
- In another bowl whisk the flour, baking powder and salt.
- Add the dry ingredients to wet ingredients and mix to combine. Be careful not to over mix. Stir in the pistachios.
- Divide the batter between the muffin liners. Bake in the oven for 18 to 20 minutes.
Notes
To bloom saffron, sprinkle ¼ teaspoon ground saffron over 2 cubes of ice and let it melt at room temperature.
Nutrition
Calories: 244kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 70mg | Potassium: 129mg | Fiber: 1g | Sugar: 18g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg