Rose Water Muffins
by Editorial Staff
These delicate muffins with pistachios and rose water are being prepared.
Ingredients
- Flour – 150 g
- Butter (softened) – 125 g
- Milk – 125 g
- Large eggs – 2 pcs.
- Ground pistachios – 50 g
- Rose water – 2 tbsp
- Baking powder – 1 teaspoon.
- Sugar – 150 g
- Salt – 1/8 teaspoon
* - For the cream:
- Butter (softened) – 125 g
- Powdered sugar – 225 g
- Rose water – 0.5 tbsp
- Red food coloring – 1/8 teaspoon.
Directions
- Turn on the oven to preheat to 170 degrees. Line 12 muffin trays with paper baskets.
- In a bowl, combine flour, pistachios, baking powder and salt.
- In another bowl, beat the butter and sugar until creamy. Add eggs gradually, beating well after each.
- Continuing to beat at low speed, add flour mixture, rose water and milk. Put the dough into prepared tins, filling 2/3 full. Place in a preheated oven for 25-30 minutes. Remove the finished muffins from the oven, allow to cool at room temperature.
- In the meantime, prepare the cream. Beat butter and icing sugar until fluffy and creamy. Introduce rose water gradually. Then gradually introduce the dye, bringing the color to a pale pink. Decorate the cooled muffins with cream.
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