If you’ve been hanging out here with me for a while, you’ve probably noticed my deep fondness for Middle Eastern flavours. I’m naturally drawn to the warm heady spices and herbs found in classic Middle Eastern cooking, there’s just something about them that make my palate sing with delight! Harissa, sumac, baharat, cardamom and turmeric are just a few of my go-to spices when cooking.
There’s a little corner store in my neighbourhood that carries all sorts of Middle Eastern (and European) foods; olives, Persian flatbread, preserved lemons, hummus, saffron, etc., it’s a food lovers paradise, a wonderful place to discover and experiment with spices like Aleppo pepper and pilpelchuma; it was here that we discovered ghormeh sabzi, the Persian green stew that has become a household staple.
Thanks to that little store, stuff like rose water and pomegranate molasses are also a staple in my pantry. I love the delicate floral essence of rose water; it’s beautiful in desserts and breakfast porridges, I even add it to my homemade soaps and lotions.
Sometimes, I alternate between making spelt waffles and these rose water and pistachio muffins whenever I want to use up my stash of rose water.
A simple yet perfect collaboration of Middle Eastern inspired flavours, rose water and pistachio make a beautiful pair, the floral hints in rose water charmingly complement the pistachios, and both are used lightly so that it’s not overpowering.
When I have time, I infuse my coconut milk with a tablespoon of rose petals overnight and use it in the recipe; it adds a little magical essence to the muffins.
I didn’t include this step in the recipe below because it’s not really critical to the muffins and I know not everyone has rose petals lying around, I just happen to have some from a year ago dying to be used up.
I love how light these muffins are, they have the perfect crumb and are just so wonderful with coffee!
These muffins have me looking forward to breakfast every time! I save making them for when I have a little extra time, because I like the process of baking them on quiet mornings, it’s cathartic.
- 1 tablespoon ground flax + 3 tablespoons water
- 2 cups whole-wheat pastry flour
- 1/4 cup pistachios, ground
- 3/4 cup turbinado sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 1/2 cup coconut milk
- 1 tablespoon apple cider vinegar
- 1/4 cup rose water
- 5 tablespoons (2.5 oz.) non-hydrogenated plant-based *butter, melted
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. and grease or line a muffin tin with paper liners.
- Mix ground flax seed and water in a small cup, set aside and let mixture thicken for at least 5 minutes
- Whisk flour, ground pistachio, sugar, baking powder, baking soda, cardamom and salt together in a medium bowl
- In another bowl, combine coconut milk, apple cider vinegar, rose water and melted butter
- Stir in flax mixture and mix well to combine
- Make a well in the center of the flour mixture and pour in the wet mixture, stir until evenly combined and batter is smooth
- Spoon the batter into the prepared muffin pan to about 3/4th full each
- Place in the oven and bake for 18 – 25 minutes until tops are lightly golden and a toothpick inserted in the center of a muffin just comes out clean
- Allow muffins to cool in the pan for about 10 minutes and then transfer to a wire rack to cool completely
- *For butter, I used 'Earth Balance Soy-Free Spread'