Easy, quick, and foolproof recipe
Preheat the oven to 180°C (356°F).
Make sure the eggs are at room temperature.
Place all the eggs into a food processor (or use a hand mixer) and beat them for about 5 minutes until pale and creamy.
Add sugar and continue beating for another 3 minutes.
Gradually add sunflower oil while mixing.
Then add one by one yogurt, cardamom, and rosewater.
Mix flour with baking powder and sift once.
Gradually add the flour to the batter and mix well.
Fill either a silicone muffin mold or small paper muffin liners and place them in a muffin baking tray.
Garnish with chopped pistachios or traditionally with sesame seeds.
Place in the oven and bake until golden for about 25-30 minutes, depending on your oven.
Let them cool on a wire rack and top with a rose petal.
It’s important that the muffins rise and have a great dome.