Directions

1. Preheat the oven to 425° F. Thoroughly butter two, 12-hole mini-muffin pans.
2. Put the flour, sugar, baking powder, nutmeg, and salt into a mixing bowl. Whisk to combine.
3. Put the buttermilk, rose water, and eggs into a jar with a tight-fitting lid. Secure the lid and shake vigorously until the eggs are fully combined with the other liquids. (Alternatively, whisk these ingredients together in a bowl or large mixing cup.)
4. Add the buttermilk mixture and melted butter to the bowl containing the flour mixture. Using strong strokes, stir together until just combined. Do not over mix.
5. Fill each hole in the muffin tins with about X tablespoons of batter. Transfer the pans to the oven and bake until the tops spring back when prodded or a toothpick inserted into the top comes out clean, 10-12 minutes. (The muffins won’t brown much!)
6. Set the muffin pans on a cooling rack; let the muffins cool in the pans for 5-10 minutes.
7. Put the Rose Sugar into a small bowl. Put the melted butter into another small bowl.
8. Remove the muffins from the pans. Swirl each muffin top in the melted butter, then dip the buttered top into the Rose Sugar. Set on a serving plate. Repeat with the remaining muffins. (You can roll the muffins in melted butter and toss them with the Rose Sugar, if you prefer a slightly sweeter bite.)
9. Serve warm or at room temperature.