Cake Yazdi (pistachio And Rosewater Muffins)

Cake Yazdi, also known as Pistachio and Rosewater Muffins, is a delightful dessert from Caspian cuisine that combines the rich flavors of pistachios and the delicate essence of rosewater. These muffins are perfect for special occasions or as a sweet treat with a cup of tea.

Cake Yazdi (pistachio And Rosewater Muffins)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup shelled pistachios, chopped
  • 1/2 cup unsalted butter, melted
  • 1/2 cup plain yogurt
  • 2 eggs
  • 1/4 cup milk
  • 2 teaspoons rosewater
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the flour, sugar, chopped pistachios, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the melted butter, yogurt, eggs, milk, and rosewater.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
200 per muffin
Carbohydrates
25g
Protein
4g
Fat
10g

Supplies

Muffin tin Paper liners

Tools

Mixing bowls Whisk Spatula

Serving suggestions

Serve the Cake Yazdi muffins with a sprinkle of powdered sugar and a few extra chopped pistachios on top for an elegant presentation.

Tips & tricks

For a more intense flavor, you can add a few drops of additional rosewater to the batter, but be careful not to overpower the muffins with the floral essence.

Cost

$15