Jamming With Rose And Cardamom Muffins

• 3/4 cup all purpose flour
• 3/4 cup white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cardamom powder
• 3/4 cup 2% milk
• 1/4 cup canola oil
• 1 egg
• 1/4 cup honey
• 1/2 cup gulkand or rose jam (I used Super Tower Gulkand from the Indian store)
• 2 tablespoons toasted pistachio nuts
• 3 strands of saffron
• 1 tablespoon granulated sugar

1. Preheat the oven to 400 degrees F and line a 12 muffin pan with paper liners.
2. Toast the pistachio nuts and crush with saffron and granulated sugar in a mortar and pestle till it is a coarse mixture. Set aside.
3. Whisk the flours, baking powder, salt, and cardamom and set aside.
4. Mix the milk, oil, egg, and honey well and pour this into the flour mixture, folding gently till the ingredients are combined.
5. Swirl the gulkand into this mixture with a fork.
6. Divide the batter into the muffin cups.
7. Top with the pistachio nut mix and tap down slightly.
8. Bake at 400 degrees F for 10 minutes. Lower the temperature of the oven to 350 degrees and continue baking (without opening the door or taking out the muffins) for another 8 minutes. The muffins are done when the tops are brown and a cake tester comes out clean.

flour, whole wheat flour, baking powder, salt, cardamom powder, milk, canola oil, egg, honey, nuts, saffron, sugar

Taken from food52.com/recipes/81799-jamming-with-rose-and-cardamom-muffins (may not work)