Ingredients
Makes about 20 muffins
4 eggs, separated (room temp)
1/2 cup sugar
1/2 cup canola oil or melted butter
1 cup plain yogurt
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cardamom
1 Tbls rose water
1/4 c rice flour
2 cups sifted whole wheat flour*
orange zest from one orange**
pistachios for garnish (optional)
muffin wrappers
1/2 cup sugar
1/2 cup canola oil or melted butter
1 cup plain yogurt
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cardamom
1 Tbls rose water
1/4 c rice flour
2 cups sifted whole wheat flour*
orange zest from one orange**
pistachios for garnish (optional)
muffin wrappers
*traditionally all purpose flour is used, but I find that whole wheat flour works just as well and is a tad bit healthier.
**orange zest is not normally found, but the mixture worked beautifully, especially since I did not have any pistachios on had for that extra kick.
Preparation
Preheat oven to 350.
Mix egg yolks and the sugar well.
Add oil or butter, yoghurt, baking powder, baking soda, salt, cardamom powder, orange zest, and rose water. Mix well.
Add rice and wheat flour slowly. Mix.
In separate bowl, beat the egg whites till they form soft peaks (it is very important that your eggs are room temperature. If you are in a hurry, you can place them in a bowl of warm water for 5 minutes)
Add egg whites to flour mixture and fold in carefully, making sure you do not break too many of the bubbles.
Line muffin pan with the wrappers and scoop batter into them using an ice cream scoop.
Bake for 20-25 minutes till golden, depending on your oven. Use toothpicks by inserting them in the center, before taking the muffins out, to make sure they are fully done.
Allow time for them to cool on a wire rack-about 10 minutes.
Enjoy with a cup of your favorite tea or coffee!
