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