These tender muffins are prepared with pistachios and rose water.
Ingredients
Directions
Turn on the oven to preheat to 170 degrees. Line 12 muffin cups with paper baskets.
In a bowl, mix flour, pistachios, baking powder and salt.
In another bowl, beat butter with sugar until creamy. Gradually add eggs, beating well after each.
Continuing to beat on low speed, add the flour mixture, rose water and milk. Pour batter into prepared molds, filling them 2/3 full. Place in preheated oven for 25-30 minutes. Remove muffins from oven and let cool to room temperature.
Meanwhile, prepare the cream. Beat butter with powdered sugar until fluffy and creamy. Gradually introduce rose water. Then gradually introduce the dye, bringing the color to pale pink. Decorate cooled muffins with cream.
Rose water muffins
Serves: -
Prepare Time: -
Cooking Time: -
Calories: -
Difficulty:
Medium
These tender muffins are prepared with pistachios and rose water.
Ingredients
Directions
Turn on the oven to preheat to 170 degrees. Line 12 muffin cups with paper baskets.
In a bowl, mix flour, pistachios, baking powder and salt.
In another bowl, beat butter with sugar until creamy. Gradually add eggs, beating well after each.
Continuing to beat on low speed, add the flour mixture, rose water and milk. Pour batter into prepared molds, filling them 2/3 full. Place in preheated oven for 25-30 minutes. Remove muffins from oven and let cool to room temperature.
Meanwhile, prepare the cream. Beat butter with powdered sugar until fluffy and creamy. Gradually introduce rose water. Then gradually introduce the dye, bringing the color to pale pink. Decorate cooled muffins with cream.