Mmmmore mmmuffins!? Yup I am posting yet another muffin recipe! If you read my blog regularly, you know by now that I a) like cooking and baking with Greek yogurt, b) love spices especially those from Silk Road and c) am not really in love with baking but love muffins! This is why it seems appropriate to post a recipe on cardamom apricot muffins where I use Silk Road spices and Greek yogurt.
I have a lot of favourite spices, but cardamom is in the top ten for me. I just love the smell and flavour and when I bought green cardamom from Silk Road I searched for a way to use it immediately. I saw a few recipes for cinnamon apricot muffins so I wondered how cardamom would fit with apricots. I pulled out my favourite reference manual, the Flavour Bible, and found right away that cardamom indeed goes with apricots.
Next step was to find another muffin recipe, instead of just recycling one my blueberry or rhubarb muffin recipes. The Kitchn had a quick and tender whole wheat muffin recipe that I tweaked a little to make these cardamom apricot muffins my own.
Cardamom Apricot Muffins
In a large bowl whisk together the flours, baking soda, salt and spices.
In another bowl mix together the Greek yogurt, honey, beaten egg, olive oil and vanilla.
Make a small well in the dry ingredients and slowly add the wet into the well. Using a wooden spoon, mix together the wet and dry until just combined. Fold in apricots.
Divide the batter into the prepared muffin liners.
Bake in preheated oven for 15 – 18 minutes until a toothpick comes out clean.
- 1 cup, whole wheat flour
- 1 cup, all purpose white flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon, ground
- 1 tsp cardamom, ground
- 1/2 tsp ginger, ground
- 1 1/4 cup Greek yogurt
- 1/4 cup honey
- 1 large egg, beaten
- 1/4 cup olive oil
- 1/2 tsp vanilla extract
- 1/2 cup apricots, chopped
- Preheat oven to 375 degrees. Prepare muffin tin with paper liners.
- In a large bowl whisk together the flours, baking soda, salt and spices.
- In another bowl mix together the Greek yogurt, honey, beaten egg, olive oil and vanilla.
- Make a small well in the dry ingredients and slowly add the wet into the well. Using a wooden spoon, mix together the wet and dry until just combined.
- Fold in apricots.
- Divide the batter into the prepared muffin liners.
- Bake in preheated oven for 15 - 18 minutes until a toothpick comes out clean.
- I used canned, drained apricots. Using dried or fresh apricots is an option as well. If using dried, check the muffins in the oven sooner, to ensure they don't dry out.
What is your favourite spice?
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