Cardamom Muffins
Today we will need cardamom to prepare our Cardamom Muffins! Cardamom, sometimes caramon or cardamom, is a spice made from the seeds of several plants in the genera Elettaria and Momum in the family Zingiberaceae. Native to Indian subcontinent and Indonesia, it is the world’s third-most expensive spice, surpassed in price per weight only by vanilla and saffron. That is all very interesting, but as I recently discovered in my baking adventures that cardamom’s unique flavor is enhanced when combined with a pure sesame seed paste, such as our Once Again Tahini. Tahini adds a new layer to the depth of this spice. When the spice is this fancy and expensive, it can quickly become the dominant flavor in a recipe.
The chemical balance in baking these muffins relies on a delicate proportion of the ingredients added to the mix. The choice of whole wheat flour and honey accentuate the cardamom. Once Again Tahini adds the moisture, shaping the texture in this recipe. We chose to go with mini- muffins because of their versatility in fitting a breakfast, snack or dessert portion of your menu needs. Besides, mini muffins bake quickly and more evenly, allowing even the most inexperienced bakers to achieve perfection. If you don’t own a silicon mini muffin pan, we highly recommend investing in one. It eliminates the need for a paper liner, which decreases cost and waste. These Cardamom Muffins are a delight to prepare and enjoy! We hope you fall in love with cardamom just as we did when preparing these bite-sized, elegant treats. Try another our Pumpkin Blender Muffins next!
Category
Breakfast, Dessert
Servings
24 Mini-muffins
Author:
Carolina Jantac, MS, RD, LD
A high fiber muffin made with Tahini and banana for natural sweetness. They're so easy to mix up and bake in just under 20 minutes too. You can swap out the whole wheat flour for oat flour to make them gluten-free also.
Ingredients
- 4 bananas
- 1/3 cup of honey
- ½ cup of coconut oil
- 1 egg
- 2 cups of whole wheat flour
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 2 teaspoons of cardamom
- ½ cup of milk or milk substitute
-
½ cup of Once Again Tahini
Directions
- Mash bananas well until achieving a pureed consistency; then add in honey, egg, and tahini, and mix well.
- Slowly add in milk that has been kept at room temperature and coconut oil; mix by hand, or with a hand mixer on low speed.
- In a separate bowl, combine cardamom, baking powder, baking soda, and flour.
- Add wet and dry mixture together and mix with spoon until just combined.
- Place in mini-muffin silicone pan or prepared muffin tins and place them in an oven preheated to t 350 degrees Fahrenheit for 30 to 40 minutes.
- Check with toothpick to ensure muffins are done, and then remove them from the oven and let cool. Store in an airtight container; or freeze for up to three months.
Leave a comment