Pistachio Muffins with Cardamom and Rose Jam are perfect for grab n’ go breakfast or afternoon snack with your tea or coffee. Made with oat flour, pistachio and hint of cardamom and rose jam.
I have been meaning to share Pistachio Muffins with Cardamom and Rose Jam for almost a month now. In case I haven’t already confessed, here you go – I am obsessed with cardamom flavored baked goods and desserts. Case in point – sikarni // cookies // lassi // granita // popsicles // pudding // muffins (from 4 years ago). I am using the same old recipe as a base for Pistachio Muffins with Cardamom and Rose Jam with some notes below. As much as I love banana or chocolate flavored baked goods, it does get monotonous after a while. If you are in a rut like me, you should switch things up with cardamom and rose jam. It’s refreshing, floral, and just different than your everyday goodies. Cardamom and rose jam aren’t your everyday pantry ingredients but they can be easily found at most Indian or Arabic grocery store. I picked up a jar of rose jam out of curiosity and I am loving it’s sweet floral taste. I don’t know how else to use it of course besides smearing it on a toast, with baked goods, and swirling it into morning oats. If you have any recipe ideas or suggestions, I’d love to use more rose jam in my life. Notes on baking Pistachio Muffins with Cardamom and Rose Jam:
- I used 1 part all purpose flour, 1 part oat flour but feel free to use 2 cups whole wheat flour or white whole wheat flour. I have not tried with GF flour but all purpose GF flour may work.
- Dairy or non-dairy milk both works just fine.
- I prefer breakfast muffins with less sugar so 1/2 cup was good for me, for sweeter kind you can increase the sugar to 3/4 cup.
- If you have non-cardamom or rose jam loving people in your life (aka the boyfriend), you can skip both and drop some chocolate chips into the batter. You will notice those muffins to be lighter in color..Things you do for love.
Just a quick reminder that February is American Heart Month. I wrote a pretty comprehensive post on 11 Things You Should Do For A Healthier Heart, which includes eating more fiber and nuts for heart health. Pistachio Muffins with Cardamom and Rose Jam is made with 1 part oat flour and has heart healthy benefits from pistachios. If you (or your family) are looking to make a transition to eat healthier, instead of big obvious drastic changes, start with something small and work your way up. For example : in baked goods, replace 1/2 all-purpose flour with high fiber oat flour, 100% whole wheat or white whole wheat flour. Buy low sodium broth and canned products instead of regular ones to cut down on sodium intake.
If you make Pistachio Muffins with Cardamom and Rose Jam, please tag your creation on instagram @foodpleasurehealth or leave me a note. It makes me really happy, like last week Akansha from Citrus and Gold shared Easy Vegan Pots De Creme on her instagram.
- 1 cup all purpose flour
- 1 cup oats flour
- ¾ cup sugar
- 2 teaspoon cardamom powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ¼ canola oil
- 1 egg, lightly beaten
- ½ cup chopped pistachio
- 3-4 tablespoon rose jam
- Preheat the oven to 350F.
- Line a muffin tray with muffin liners and keep it aside.
- In a medium bowl, whisk together flours, sugar, baking powder, baking soda, salt, and cardamom.
- In another bowl, mix milk, oil, egg until well combined.
- Slowly pour in flour mixture into wet ingredients until just blended. Do not over mix the batter.
- Spoon about ¼ cup + 1 tablespoon batter into the muffin tin. It should fill up ¾th of the liner.
- Drop 1 teaspoon of rose jam in the batter and gently swirl it with a fork or toothpick.
- Bake for 20-22 minutes or until the toothpick inserted comes out clean.
- Allow it cool for 10-15 minutes.
I hope you will make Pistachio Muffins with Cardamom and Rose Jam very soon or pin it for later.