Cardamom has a strong, unique taste, it is a member of the ginger family of spices. Here in the U.S. it is very expensive. Once you have a bottle of cardamom it is fun to find recipes to use it. I grew up with it being used in baked goods, but need to try it in main dishes. This is a quick bread recipe from food.com that I used for muffins, yummy.
1/2 cup butter, softened
1/2 cup oil
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
2½ cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1½ tsp ground cardamom
1 cup chopped walnuts
2 cups finely chopped apple
Preheat oven to 350°. Spray muffin pans with non-stick spray, put in papers, or use Demarle muffin pans (no prep necessary). This recipe makes about 18 small muffins or 12 large muffins, the muffins pictured are the small.
With electric mixer, cream butter, oil, sugar, and brown sugar. Add eggs, vanilla and sour cream. Mix flour, baking powder, baking soda, salt, and cardamom. Mix dry ingredients into creamed mixture, just until incorporated, do not overmix. Stir in walnuts and apple. Scoop batter evenly into prepared muffin cups (I sprinkle the tops with sugar). Bake 20 to 30 minutes (depending on size), or until a toothpick in centers comes out clean.
If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
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