A recipe
I want to put this somewhere. Might as well put it here. The following is a recipe for Cherry Cardamom Corn Muffins. Substitutions can be made, and are included in the recipe. Under the cut:
Ingredients:
3/4 c. cornmeal
1 c. flour
1/2 c. sugar
3.5 tsp. baking powder
1/4 tsp. salt
1/4 c. canola oil
1 c. milk
2 large eggs
3/4 c. dried tart cherries
1/2 tsp. cardamom extract
1. Preheat oven to 400 F. Grease muffin pan with a ridiculous amount of cooking spray.
2. Mix all dry ingredients together, sifting everything but the cornmeal if you're a perfectionist.
3. Add the cherries to the dry ingredients, and toss until they're coated.
4. Mix the milk, oil, eggs, and cardamom extract together until it's definitely blended together. Don't over beat or your muffins will be sad.
5. Add the wet ingredients to the dry in one addition, stir until just blended.
6. Pour batter into muffin cups. Bake for around 20 minutes; check it at 18 to see how it's doing.
Notes:
This recipe makes me 12 muffins. They tend to go in about one 24 hour period because they are tasty but hearty, so people eat them as breakfast and dessert. I actually bake a gluten-free version of this recipe when I do it, and have never tried it with wheat flour, but I'm pretty good at subbing gluten for gluten-free, so I think I have the skill in reverse as well.
Substitutions:
-If you can't find dried tart cherries, swap in dried cranberries. I buy this stuff at Trader Joe's, and it's delicious as a snack on its own, so I hope it's widely available.
-If you can't find cardamom extract, swap in vanilla extract and maybe 1/2 tsp. powdered cardamom. Cardamom extract should be available from Indian and mid-East grocers, and otherwise you are probably out of luck.
Photograph coming the next time I make them, which will not be for a little while because I am out of flour.
Ingredients:
3/4 c. cornmeal
1 c. flour
1/2 c. sugar
3.5 tsp. baking powder
1/4 tsp. salt
1/4 c. canola oil
1 c. milk
2 large eggs
3/4 c. dried tart cherries
1/2 tsp. cardamom extract
1. Preheat oven to 400 F. Grease muffin pan with a ridiculous amount of cooking spray.
2. Mix all dry ingredients together, sifting everything but the cornmeal if you're a perfectionist.
3. Add the cherries to the dry ingredients, and toss until they're coated.
4. Mix the milk, oil, eggs, and cardamom extract together until it's definitely blended together. Don't over beat or your muffins will be sad.
5. Add the wet ingredients to the dry in one addition, stir until just blended.
6. Pour batter into muffin cups. Bake for around 20 minutes; check it at 18 to see how it's doing.
Notes:
This recipe makes me 12 muffins. They tend to go in about one 24 hour period because they are tasty but hearty, so people eat them as breakfast and dessert. I actually bake a gluten-free version of this recipe when I do it, and have never tried it with wheat flour, but I'm pretty good at subbing gluten for gluten-free, so I think I have the skill in reverse as well.
Substitutions:
-If you can't find dried tart cherries, swap in dried cranberries. I buy this stuff at Trader Joe's, and it's delicious as a snack on its own, so I hope it's widely available.
-If you can't find cardamom extract, swap in vanilla extract and maybe 1/2 tsp. powdered cardamom. Cardamom extract should be available from Indian and mid-East grocers, and otherwise you are probably out of luck.
Photograph coming the next time I make them, which will not be for a little while because I am out of flour.