Pistachio rose muffins

Ingredients

• 130 g Pistachio nuts, shelled
• 110 g Butter, unsalted, melted
• 95 g Almond flour
• 20 g Rose petals
• 6 pcs Egg whites, room temperature
• 2 tbsp Honey, raw
• 1 tsp Rose water
• 1 pinch Small pinch salt

Method

1. Preheat oven to 180°C and line 12-hole muffin tin with paper cases.
2. Place pistachios and rose petals in food processor then pulse until finely ground.
3. In a large bowl, combine pistachio mixture with almond flour and salt.
4. In another large bowl, whisk egg whites with electric whisk until soft peaks form. Set aside.
5. Cream butter with honey and rose water until smooth.
6. Fold in half of the egg whites and add flour mixture. Add remaining egg whites and gently stir until combined.
7. Spoon the batter to the paper cases to 2/3 full then bake for 15 minutes or until firm to the touch.
8. Set on wire rack to cool before serving.