Pistachio and Rosewater Muffins (Cake-e Pesteh)
Cake-e Pesteh, or Pistachio and Rosewater Muffins, are a delightful treat from Iranian cuisine. These muffins are flavored with the delicate aroma of rosewater and the nuttiness of pistachios, making them a perfect accompaniment to a cup of tea or coffee.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup chopped pistachios
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 2 tbsp rosewater
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, chopped pistachios, baking powder, and salt.
- In a separate bowl, mix the almond milk, vegetable oil, rosewater, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- 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 Bowl Whisk Measuring cups and spoons
Tools
Oven Wire rack
Serving suggestions
Serve the Cake-e Pesteh muffins with a hot cup of Persian tea for an authentic experience.
Tips & tricks
For a more intense pistachio flavor, you can use pistachio extract in addition to the chopped pistachios.
Cost
$10