Pistachio and Rose Water Cakes

1/3 cup butter
1/4 cup sugar
1/4 cup honey
1 egg
1/2 cup condensed milk
1/4 cup rosewater
2 1/2 cup cake flour
1/2 cup crushed shelled unsalted pistachios
1/2 tsp salt
1/2 tbs baking powder

Pre-heat stove to 350 F (180 C).

Prepare your muffin pan with cooking spray, and add paper cups.

In a mixer, beat the butter, then gradually add the sugar and honey.

Add the egg to the mixture and beat.

Stop the mixer, and add the condensed milk and rosewater.

Mix the flour, salt and baking powder together, fold into the rest of the mixture, and beat for about 30 seconds

Pour into muffin cups. For a nice crunchy top, add decorating sugar on top of each muffin before baking, and bake for 20 minutes.