If you are in need of some comfort, love cardamom and are in the mood for some muffin making then I hope this recipe helps!
Getting out of bed at the moment is proving to be a serious struggle. Nick is shaking me awake before he runs out the door for work yelling ‘Get up!!’ He then rings me 15 minutes later to ask if I am out of bed yet. Most of the time I am not out of bed yet!
Having just returned from Spain having been cheffing there solidly for the last three weeks, I think I deserve a few mornings leeway no? Just a few? The Spanish just eat so late, meaning I don’t get out of the kitchen until 1am. Six hours sleep and just I don’t go well together. And bed is honestly my absolute favourite place in the whole world. As a result, I have come home to late rising and making myself comfort breakfasts – usually wearing my t-shirt you can see below. You know that t-shirt that lurks in your pyjama drawer forever and finds itself in the wash frequently after lazy weekend breakfasts with the odd splodge of ketchup on it? This is that t-shirt for me. The type of t-shirt that your boyfriend will one day announce that he really hates but you just don’t care because, though totally hideous, it is just so ‘comfortable’ (yep I have reached that age/we have reached that stage)! You should totally eat Cardamom, Honey + Blueberry muffins in a t-shirt like that – pancakes, baked eggs, peanut butter on toast and fried eggs too.
NOTES ON THE RECIPE:
This recipe is low gluten and I have used banana and honey so as to try and sweeten the recipe as naturally as possible. I adore cardamom so if you feel the same way, be generous with the amount that you add. If you are not a cardamom fan, cinnamon will work just as well in its place.
- 50g/1.8oz/generous 1/2 cup rolled oats
- 200g/7oz/1.5 cups spelt flour
- 2 teaspoons of baking powder
- 1 teaspoon of bicarbonate of soda
- ¼ teaspoon of salt
- 1 teaspoon of ground cardamom **
- 240ml/240g/8.5oz almond milk
- 1 large egg, beaten
- 60ml/60g/2oz coconut oil, melted
- 1 teaspoon of vanilla extract
- 65ml/93g/3.3oz honey
- 1 ripe banana, mashed
- 80g/2.8oz/3/4 cups blueberries
- 50g/1.8oz/1/3 cup chopped dates
- Pre-heat the oven to 180°C
- Line a 12-hole muffin tin with large muffin cases.
- Put the oats into a blender and pulse until they resemble a coarse flour. You want there still to be some chunks of oats in there that have roughly quartered in size. Transfer to a bowl and sift in the remaining dry ingredients and combine together.
- Next, put all of the wet ingredients into a bowl and whisk together until thoroughly combined.
- Peel the banana and mash it with a fork on a flat surface, add it to the wet ingredients and whisk through. Then stir through the blueberries (keeping about 12 aside to press into the tops before baking) and chopped dates.
- Add the wet ingredients to the dry ingredients and using a metal spoon, gently fold everything together until incorporated.
- Pour the mixture into the prepared muffin tin so that the mixture comes about two-thirds up the sides of the muffin cases.
- Sprinkle some coconut palm or Demerara sugar over the top of each muffin along with some added oats. Press a couple of the blueberries that you have kept back into the top of each muffin. Bake in the oven for 18-20 minutes or until a skewer inserted into the middle of a muffin comes out clean.
** Sometimes it can be hard to find ground cardamom, so if I can't find any, I just put about two tablespoons of whole cardamom pods into a blender. If you have a good blender it should blitz it into a fine powder. If your blender is not so strong, it should get half way there. All you then need to do is put the almost powder through a sift and then be able to discard any husks/larger chunks that have not been powdered by the blender.