KitchenTakeovers : Rose and Pistachio Muffins

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You are going to love, love, love this recipe...I tried a Persian love cake and thought what is this amazing, delicious, spicy, fragrant witchcraft that has taken over my taste buds????

The cake I had, it was familiar, but I couldn't quite place it, I knew there were cardamoms for sure and pistachio cause it was in the title when I had it. The other stuff I pretty much guessed, then went home and sniffed my spice jars! I know, I know, taking it too far...but it had to be done!

Well, with all the strange research that took place in my kitchen, I can safely say I recreated it and felt pretty darn smug and proud of my nose.

So here it is folks, my...

Persian Inspired Love Muffins

Makes 12 muffins or 2 small round cakes

1 cup dairy free margarine
3 tablespoon soy yoghurt or Greek yoghurt
2 large eggs room temperature
2 tablespoon green cardamom pods *you will need 1/2 teaspoon ground cardamom
1 1/2 tablespoon rose petal
1 1/4 cups flour
2 tablespoon cornflour or tapioca flour
1 1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon black pepper corn
1/2 teaspoon salt
1 teaspoon bicarbonate soda
150 g pistachio nuts
2 tablespoon vegetable oil

#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #

Preparation

Preheat oven 175 degrees

Get your muffin tin and line with muffin wrappers, set this aside for later.

Put a dry frying pan on medium heat and add the cardamom pods, dry roast till the pods pop open.

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Shell the cardamom and discard the shells. Using a pestle and mortar grind the cardamom seed and peppercorn.

Put the pistachio nuts in a blender and ground to a fine powder

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In a large bowl, sift the flour and cornflour (or tapioca flour if using), baking powder, bicarbonate soda, salt and pistachio flour.

Wet Ingredients:

In another bowl, preferable a deep one, beat the butter, sugar and oil using an electric whisk, till its light and fluffy.

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Add the yoghurt slowly while still whisking...

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Add the eggs one at a time making sure each is mix in well.

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Add the vanilla and whisk again to combine.

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Slowly add the flour mixture in small quantities at a time, folding in figure 8 motion, don't over mix.

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The flour mixture should be combined fully using a gentle hand, make sure there are no pockets of dry mixture.

All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers

Put the muffin cases in a muffin tin so they keep their shape while baking.

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Get a cup with water and two spoons, wet the spoon in between taking portions of the cake mixture, this will make it easier to slide off the spoon and you won't waste so much batter.

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Using the wet spoon try to smooth out the and level the tops of the cakes and muffins, this will give you a nicer finish as well as make it easier to ice once baked.

Bake in preheated oven at 175 degrees for 12-15 minutes, testing with a toothpick after 12 minutes, by inserting in the centre of the cake or muffin, if they are still not done leave them for another 3 minutes.

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Remove the muffins from the muffin tin and leave to cool on a wire rack.

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Once cooled they are ready for icing, I just mixed food colour, melted coconut oil, icing sugar, vanilla and water till I got the consistency I liked. I didn't measure it so can't really say I have a recipe for this.

#TopTip: You could just skip this step and buy some Betty Crocker and stir in some food colouring, save you a lot of hassle I guess.

I sprinkled them with pistachio nuts and rose petals...they were sooo delicious!

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Done!

Click the link if you haven't seen me on BBC talking about food

Bon Appétit!!

All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers

Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!

***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***