Rose Cardamom Muffins

1. Preheat the oven to 400 F. In a bowl, thoroughly whisk together the cooled melted butter, milk, eggs, canola oil and rose water. In another large mixing bowl combine the flour, baking powder, salt, sugar, cardamom, cinnamon and nutmeg. Whisk them together to get out any lumps and fully aerate the dry mixture. Pour the wet ingredients into the bowl of dry ingredients and whisk it all together until just combined. You don’t want to over work it, if there are still a few little lumps it’s all good.
2. Switch to a rubber spatula and gently fold in the hazelnuts and coconut. My mom adores coconut, and it ended up adding fantastic texture along with the hazelnuts. Take a 12 well standard size muffin pan and liberally spray it with cooking spray. Using a heaping 1/4 cup to measure, distribute the batter evenly among the 12 wells of the prepared muffin pan.
3. Bake the rose cardamom muffins for about 15 minutes, until the edges are golden and a toothpick inserted in the middle comes out clean. Remove pan from oven and set it on a rack. Let them cool in the muffin pan for a few minutes, then remove them to a rack to finish cooling.
4. When the rose cardamom muffins are cool enough to handle you are ready to serve! Eating them warm out of the oven is ideal, but they also keep very well for a couple of days in an airtight container. The flavors really spoke to my Lebanese heritage. These will wow at your next brunch!