Apple Cinnamon Cardamom Muffins
Here’s the latest incarnation of my muffin recipe. The cardamom gives these muffins such a nice, unexpected spiced flavor. You can buy ground cardamom but the flavor is so much better if you grind it yourself. You can buy whole cardamom seeds in the spice section of the store.
Here’s the lineup:
- 3-4 cardamom seeds
- 2 cups all-purpose flour
- 1.5 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1 cup non-dairy milk (I used rice milk)
- 1/3 cup oil
- 1 tbsp apple cider vinegar
- 2 small apples, diced (I left the skin on but you can peel them if you prefer)
- 2 dashes cinnamon
Take the cardamom seeds and slice them open with a serrated knife. Scrape out the black seeds and try not to think about how much they resemble rat pellets. Seriously, if the cardamom seeds didn’t smell so darn good, I’d be pretty grossed out.
Next, grind the seeds up into as fine a dusting as you can. If you have a mortar and pestle, use it. I don’t own one so I used the back of a spoon. It was hard work but it did the job.
Preheat to 375. Lightly grease a muffin tin. In a medium bowl, combine the flour, baking soda and salt. Mix well.
In another large bowl, combine the sugar, rice milk, oil, and apple cider vinegar. Mix well. Combine the wet and dry ingredients and then fold in the diced apples, cinnamon and your ground cardamom seeds. Fill the muffin tins about 2/3 full and bake for 22 minutes.