Add all the wet ingredients in a bowl, including, the oil, eggs, sugar, milk, vanilla extract, lemon juice and rose syrup. Whisk all the ingredients till they are completely blended.
To the wet ingredients, add whole wheat flour, baking powder, salt and ground cardamom. Mix everything together. Don't over mix, just whisk till you see a homogeneous mixture.
Once the dry and wet ingredients form a smooth mixture, gently fold in the chopped nuts and dried fruit (I have used blanched almonds, cashews, pistachios and dried cranberries). Remember to save a tablespoon or two of the nuts and cranberry mixture for sprinkling on top of individual muffin cups.
Preheat oven to 350 degree F. Scoop out 2-3 tablespoons of mixture and pour into the greased muffin cups (To grease the muffin pan, rub the muffin cups with little oil and then lightly dust each individual cup with a little whole wheat flour). I was able to make 12 muffins in total. Then sprinkle some mixed nuts and dried fruits (saved from the above step).
Once the oven is pre-heated, bake the muffins in the oven for around 22-25 minutes or till the muffins are done using the toothpick test, that is, when the inserted toothpick in the muffin comes out clean. Remove the muffins from the oven, and allow them to cool for 5-10 minutes.
The Festive Diwali Muffins are ready to be served warm, or these can be also be served as a layer in a Fusion Diwali Trifle recipe!