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Ingredients

• 1/2 Cup Whole Wheat flour
• 1/2 Cup Quick cooking oats/Porridge Oats
• 6 tbsp Dark Brown Sugar
• 1 tsp Cardamom powder
• 1/2 tsp Baking powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 Cup Milk
• 2 tbsp Olive Oil or any flavourless oil
• 1/4 Cup Curd/Yogurt
• 3 tbsp Pistachios chopped finely
• 3 tbsp Gulkand / Rose Petal Jam

Preperation

• Preheat the oven to 175C
• Line a muffin tray with muffin cup liners
• Powder the oats finely in a blender
• In a large bowl sift in the Whole wheat flour, Oats flour, Sugar, Cardamom powder, Baking powder, Baking soda and Salt
• In a seperate bowl add in the milk, curd and oil.
• Add the wet ingredients to the dry and mix in to form a lump free atter.
• Fold in the chopped pistachios and Gulkand /Rose Petal Jam
• Pour into Muffin cups up to 3/4 full
• Sprinkle few dried rose petals on top if using
• Bake for 20 minutes or till a toothpick inserted comes out clean
• Cool it on a wire rack.
• Enjoy!

Note :

• 1 Cup = 240 ml, 1 tablespoon = 15 ml , 1 teaspoon = 5 ml
• Baking time may vary, depending on your oven.