Apple Cardamom Spiced Muffins

I have been watching "The Big Family Cooking Showdown" on Netflix and I am absolutely loving it. I love being let into how other countries cook. I find the UK has such a versatile melting pot of flavours and spices, actually I find they aren't scared of spice. There seems to be an abundance of spices from India. Morocco, Italy, China and many other countries.

Here in Canada we don't have as great of a selection for spices. I am told here in Calgary there are a few spice markets, which I really want to check out. I often go to the Bulk Barn to get various spices, or even the international isle in Superstore has a decent selection.

One spice that I am discovering more and more about is Cardamom. Maybe I am a little late to the game, we didn't eat a lot of spiced food growing up, but this is a spice that I think is so versatile. A great resource all about cardamom I found from The Spruce. Cardamom is an interesting spice because it comes in a pod and is full of these little seeds. You can buy them whole or in a powder form. It has a kick to it and is almost peppery, but can be used in sweeter dishes as well.

I chose to combine some Garam Masala and Cardamom for these muffins, to give them a different flavour then the traditional apples and cinnamon.

Apple Cardamom Spiced Muffins

Ingredients:

1 1/2 cups of white flour
1/2 cup of whole wheat flour
1 tablespoon of baking powder
1 1/2 teaspoons of cardamom
1 teaspoon of garam masala
a pinch of salt
1 large apple, peeled cored and shredded
2 large eggs
1/2 cup of brown sugar
1 cup of milk
1/2 cup of apple sauce
1 teaspoon of vanilla extract
Topping:
1 cup of Rogers large flake oats
1/2 cup of pecans, chopped into small pieces
1/2 cup of butter, softened
1/2 cup of whole wheat flour
1/2 cup of brown sugar
1 teaspoon of cardamom
1/2 teaspoon of garam masala

Directions:

Preheat oven to 375F. Line 2 muffin tins with muffin liners, or grease the muffin tins with cooking spray.

In a bowl, combine all the ingredients for the topping. You can use a fork, or use your hands. You want it to be evenly combined and chunky looking, like a coarse meal. Set aside.

In a large bowl, combine all the dry ingredients for the muffins. In a small bowl combine all the wet, minus the apples.

Add the wet ingredients to the dry, and combine until just wet. Fold in the shredded apples.

Fill muffin tins 2/3 full. Add 1/8 to 1/4 cup of the topping to each muffin. Gently press the topping down into the batter. Bake for 15 minutes or until the topping is golden brown and the centers when a tooth pick is inserted comes out clean.

Remove the tins from the oven and allow to cool for 5 minutes, then remove the muffins and allow to completely cool. Or you can eat them warm as well.

Store in a air tight container in the fridge for up to a week.

Apple Cardamom Spiced Muffins

One of the best purchases I made was the reusable muffin liners. They are silicone and make it so easy to remove the muffins. This recipe doesn't make a traditional 12 muffins, it make between 14 and 15. If you wanted to make them in jumbo muffin tins then it would make around 6 to 7. 

Happy Baking!
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