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Eggless Gulkand Muffins | Edible Rose Petal Jam

Eggless Gulkand Muffins #BreadBakers

Eggless Gulkand Muffins are flavourful, moist, nutty and delicious muffins bursting with flavours from Gulkand aka Edible Rose Petal Jam and Cardamom.
5 from 5 votes
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Course: Dessert
Keyword: Gulkand, Muffins, Rose Petal Jam, Whole Wheat flour
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 10 Muffins
Author: Renu Agrawal-Dongre


  • 1/2 Cup Whole Wheat flour
  • 1/2 Cup Quick cooking oats/Porridge Oats
  • 6 tbsp Dark Brown Sugar / Honey
  • 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


  • 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 batter.
  • 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!


  • 1 Cup = 240 ml, 1 tablespoon = 15 ml , 1 teaspoon = 5 ml
  • Baking time may vary, depending on your oven.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu