Who needs a love potion when you have these gluten-free Persian Love Muffins? 💕🍰 Fragrant with cardamom and rose, they’re proof that the way to anyone’s heart is through a perfectly baked, love-filled treat! 🌿💫
 Wine pairing: Reisling, Chenin Blanc, or Trimbach Pinot Gris
 Ingredients for muffins:
- 1C Blanched almond flour
- 1C Oat flour
- 2tsp Baking powder
- 1tsp Baking soda
- 1tsp Salt
- 1 Stick unsalted butter, softened, at room temperature
- 1 1/2C Sugar
- 1tsp Lemon or orange zest
- 1/2tsp Cardamom powder
- 2 Large eggs – room temperature
- 2tsp Rosewater
- Juice of half an orange
- Muffin liners or butter to grease muffin tin
Ingredients for icing:
- 1C Powdered sugar
- 1 1/2tsp Rosewater
- 1TBS Lemon or lime juice
- Edible dried rose petals (optional)
- Ground raw pistachios (optional)
Instructions:
1. Preheat oven to 350 degrees F
2. Butter muffin tins or place liners
3. In a medium mixing bowl, whisk together the oat flour, almond flour, baking powder, baking soda, and salt. Break up any clumps with your whisk, or sift it if you’re having trouble working out all the lumps. Set aside.
4. Place the butter, sugar, citrus zest, and cardamom in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl with hand-beaters). Beat at medium-high speed for about 2 minutes until fluffier and completely homogenous.
5. Crack the eggs into a container that has a pour spout. Run the mixer at medium-high speed and add the eggs one at a time with the mixer running. Wait for each egg to completely incorporate before adding the next one. Scrape down the bottom and sides of the mixing bowl and beat again to make sure it’s fully incorporated.
6. Add the rosewater and orange juice and mix together just to incorporate. Scrape the bottom and sides of the bowl again to make sure it’s mixed evenly.
7. Add the dry ingredients to the wet ingredients, turn the mixer to low, and let it mix just until smoothly incorporated. Do not overmix. Scrape the bottom of the bowl and give it just one or two folds by hand to make sure it’s evenly incorporated.
8. Pour into muffin tins and smooth out the tops.
9. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
10. Let cool for at least one hour on a cooling rack.
11. While muffins cool, make the icing by whisking together the powdered sugar, rosewater, and citrus juice until completely smooth.
12. Pour the icing on the top, then smooth it out to the edges using a knife or spatula. Sprinkle with pistachios and rose petals before it sets.
13. Serve immediately. Store leftovers at room temperature for a day or two, and store the rest in the freezer.
 Recipe as shared by Willow Mahoney, Sonoma Valley Artist and Massage TherapistÂ
 We look forward to seeing you on a Platypus Wine Tour!Â
