Persian Love Muffins

Doesn't it just sound like a dream...a love cake!!! It had me sold at the name! Now this is my vegan gluten-free version..but OH MY GOODNESS I didn't expect it to even turn out worthy of a post...but it went beyond my expectations..super spongey soft and the flavors seriously feel like love..rose, cardamom, and pistachio..Mmmmm!

INGREDIENTS

Dry

1 cup gluten free flour ( or all purpose flour)

½ cup almond flour

½ cup pistachio ground

1 Tsp Cardamom Powder

½ Tbsp Anima Mundi Rose powder

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

Wet

1/2 Cup Yogurt ( I used kite hill vanilla unsweetened)

1 1/4 Cup plant based milk

1/3 Cup vegan butter melted

2/3 Coconut sugar

1 tsp apple cider vinegar

1/2 Tsp Vanilla Extract

Rose Syrup

1/3 cup Agave

Squeeze of lemon

1 tsp rose powder

Topping

Dried rose petals , Chopped pistachios

THE MAGIC

1. Preheat oven to 400F

2. Mix all the dry ingredients in a large bowl

3. Mix all the wet ingredients in a medium sized bowl

4. Pour the wet into the dry and whisk together

5. Place muffin liners into muffin tray and pour batter into muffin liners

6. Bake for 12-15 minutes till golden brown, pierce with a knife and if it comes out clean..its done!

7. While the muffins are baking, prepare your syrup by adding all ingredients to a pan and heat (heating the syrup will help it absorb into the muffin to make it syrupy and spongey and yummy!)

8. Once muffins are baked to perfection, Let them sit for 5 minutes to cool a little then brush the syrup on top

9. Sprinkle chopped pistachios and rose petals on top

Say a prayer of gratitude, Serve with love, Eat with joy