I think these muffins are a new favorite. They are nice and light and just sweet enough. Since I also love cardamom and floral flavored things, this is really no surprise. Traditionally, Rose Water would be used in these, but I prefer Orange Flower Water, and both are utilized in Persian cooking. I adapted this recipe to be Gluten Free, but just substitute in All Purpose flour in place of the GF Flour mix and you’ll be ready to go. You’ll need to be more delicate when mixing on the flour, but that’s all.
Ingredients
- 1 cup Sugar
- 3 eggs
- ¾ cup Plain Greek Yogurt
- ½ cup Canola Oil
- 2 tsp ground Cardamom
- 2 Tbs Orange Flower (or Rose) Water
- 1 3/4 cup GF All Purpose Flour (I used Better Batter)
- (If your GF mix doesn’t include Xanthan Gum, add 1/2 tsp to the flour mix)
- 3 tbsp Cornstarch
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1-2 tbsp Sesame Seeds
Instructions
- Preheat the oven to 400F and line a muffin tin with paper liners.
- In a stand mixer, whisk eggs and sugar together until fully combined.
- Add in the yogurt, oil, and flower water. Mix well.
- In a separate bowl, whisk the flour, cornstarch, salt, cardamom, and baking powder together.
- Slowly add in the rest of the flour mixture. Mix until combined.
- Using an large spoon or scoop, fill the muffin liners. Then sprinkle the tops with sesame seeds.
- Bake in the oven for 8 minutes in 400F. Then reduce the heat to 350F and bake for another 12-14 minutes until the muffins are golden brown and a toothpick inserted in the muffins comes out clean.
Uncompromising Flavors 