Three years back, I started off as a reluctant baker. And I still am always on the look out for simple recipes. Separating eggs, beating whites till stiff peaks etc is not for me.
So, I was super excited to see this recipe on my friend Rhea’s blog. Such an easy peasy one, almost too good to be true!! And I can play with it any number of ways. And play, I did!
Here is the magical basic recipe on Euphorhea. And here is how I made these delightful Mithai Muffins. Call them Kesar Pista Cupcakes or Gulab Jamun Muffins or whatever you fancy, I kinda like Mithai Muffins. So here goes
100 grams Maida (plain flour/ All purpose flour)
100 grams powdered sugar
100 grams butter, at room temperature
1 tsp baking powder
2 eggs, at room temperature
1 tsp vanilla extract (I use Nilesen Massey, get the best one you can)
A fat pinch of good quality saffron
1/4 cup slightly warm milk
1/4 cup pistachios chopped coarse
1 tsp cardamom powder
(can add other nuts also if desired)
I had about 50 grams of mawa leftover in the fridge and I used that too. ( You may skip if you don’t have it)
Pre-heat the oven to 200C.
Rub the saffron in a mortar and pestle with 1 tbsp of warm milk so it releases the flavour and colour. Add the 1/4 cup of milk and leave it to steep.
Whisk the flour with the baking powder in a bowl.
Whisk the butter, mawa ( if using) and sugar for 3-4 mins. I just used my hand whisk. Add the eggs and whisk a little more till smooth and slightly fluffed up. Add the cardamom powder, saffron milk and mix well.
Leave the whisk and using a spatula, mix in the flour. Add the pistachios, saving some for topping the muffins. Can add a little more milk if the batter looks too thick. I didn’t need to.
Scoop the batter into lined cupcake pans, sprinkle the tops with pistachios and bake at 180C for 15-18 mins. The tops should brown and a toothpick inserted should come out clean.
This makes 12 medium muffins.
I have a feeling I am going to use this basic recipe a lot! Thanks Rhea ❤