Eggless Rose Petal Jam & Cardamom Muffins

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We had a fabulous BM meet in February when around a dozen of us met in Delhi and had an absolute blast. I met some of my fellow marathoners for the first time and we got along like a house on fire. During that trip, we visited a spice market and picked up some spices and condiments, one of which was dried rose petals. Now, when I have something on hand, I am always eager to finish it up because I am perennially worried about forgetting about stuff and remembering only when it is too late. Most of my nightmares are about discovering a long lost ingredient after it’s expiry. 

So I was looking for recipes using dried rose petals and I landed on this rose petal jam / gulkand muffin recipe. It was so simple that I wanted to make it immediately. It had oats flour, cardamom an pistachios which convinced me of its flavour and aroma. But the recipe had egg and I was out of eggs. So I replaced that with some curds and the result was a soft, aromatic and delicious muffin. The daughter and husband gobbled up quite a few which is the intended goal anyway. 

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Makes 12 medium sized muffins

Recipe adapted from here

WHAT WE NEED

All purpose flour             1/2 cup

Quick cooking oats          1/2 cup

Sugar                                  5-6 tbsp

Cardamom powder         1 tsp

Baking powder                1/2 tsp

Baking soda                      1/4 tsp heaped

Salt                                      1/4 tsp

Milk                                     1/2 cup

Canola oil                            2 tbsp

Curds                                   1/4 cup

Pistachios, chopped          3-4 tbsp

Rose petal jam / Gulkand 3 tbsp

Dried rose petals (optional)  to sprinkle               

WHAT TO DO

  • Preheat the oven to 175C
  • Line a muffin tray with muffin cup liners
  • Powder the oats finely in a blender 
  • Mix all the dry ingredients, all purpose flour, oats flour, sugar, cardamom powder, baking powder, baking soda, salt in a bowl
  • Mix the milk, curds and oil in another bowl
  • Mix the wet ingredients with the dry ingredients to form a batter
  • Add the chopped pistachios and rose petal jam and mix to combine
  • Pour into muffin cups up to 3/4 full
  • Sprinkle few dried rose petals on top
  • Bake for 20 minutes or till a toothpick inserted comes out clean
  • Allow it to cool for 15 minutes
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, Picnic dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

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