Welcome to our first muffin Monday post: Mulberry Cardamom Muffins. The copious summer rains gave us more mulberries on our tree than we could possibly know what to do with. So we froze them by the gallon and waited for the ideas to come. Well, here’s another of Ginny’s greats – mulberry cardamom muffins.
We realized last year that we had a wonderful mulberry tree right in the middle of our front yard, but unfortunately the fruit did not bear so well. This summer was a totally different story. Ginny spent hours collecting gallons of mulberries. Some were for our neighbors, some were for snacking, some were for smoothies and some were for these delicious mulberry cardamom muffins.
She used two cups of mulberries in these little jewels and their juicy flavor shines through as a result. She also included her signature sweet spices – all spice, cardamom and vanilla. Cardamom is like using hot peppers in a dish – if you have too much, it overpowers everything else, but just the right amount is wonderful. So I would definitely not use more than two teaspoons of cardamom in these unless you want your muffins to lean towards a potpourri flavor. If you are an extreme cardamom lover like Ginny, use two teaspoons. If you want to be a little more cautious, one will probably do you just fine.
These are a great breakfast or anytime snack and easy to make. Just mix together ingredients, fold in the berries, fill up your muffin tins and bake.
PREP TIME: 10 minutes COOK TIME: 25 minutes SERVINGS: 18 muffins
- 1/2 tsp all spice
- 1-2 tsp cardamom
- 2 tsp baking powder
- 1 tsp baking soda
- 1.25 cup flour
- 1.5 cup oats
- 1/2 cup melted butter
- 2 eggs
- 1/2 cup sugar
- 2 tsp molasses
- 1 tsp vanilla
- 2 cups mulberries
- 10 oz. vanilla yogurt
- Mix dry ingredients. Mix wet ingredients and then blend with dry. Fold in mulberries.
- Grease muffin tins. Fill muffin tins 2/3 full with mixture.
- Put into a cold oven. Heat oven to 375 and cook for 25 minutes or until browned.