Rose Cardamom Muffins

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 stick Butter, Melted And Cooled
• 1 cup Milk
• 2 whole Eggs
• 1 Tablespoon Canola Oil
• 1-½ teaspoon Rose Water
• 1-¾ cup All-purpose Flour
• 1 Tablespoon Baking Powder
• ¼ teaspoons Salt
• ¾ cups Granulated Sugar
• 1 Tablespoon Ground Cardamom
• ½ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• ¼ cups Chopped Toasted Hazelnuts
• ¼ cups Shredded Coconut

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, ground cardamom, cinnamon and nutmeg.

3. Stir the toasted chopped hazelnuts and shredded coconut into the dry ingredients so they are evenly spread.

4. In a separate bowl, whisk the eggs, milk, canola oil, rose water and melted, cooled butter until smooth.

5. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until no dry flour remains. Do not overmix.

6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

7. Bake for 15 to 18 minutes, until the tops are golden and a toothpick inserted into the centers comes out clean and the eggs are set.

8. Cool the muffins in the tin for 5 minutes, then move them to a wire rack to cool completely before serving.