School cancelled two days in a row due to rain.
The frozen ground can’t keep up with the torrent, so there is localized flooding and some roads washed out.
It’s unseasonably balmy, but still dark in the mornings until well after 7 am. Christmas, after all, is just two weeks away.
These Cranberry Cardamom Muffins are a great way to invoke the spirit of the season.
Cardamom offers a more subtle spiciness than cinnamon, and plays the star role in this recipe.
Perfect for a rainy winter day.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped fresh or frozen cranberries
- 1/2 cup dried cranberries
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup orange juice concentrate
- 1/4 cup water
- 1/4 cup olive oil
- STREUSEL TOPPING
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cardamom
- 2 tablespoons butter melted
Preheat oven to 400 degrees F.
Grease a 12 cup muffin tin.
In a medium mixing bowl, stir together the all-purpose and whole wheat flour, brown sugar, baking powder, baking soda, cardamom, salt and cranberries.
In separate bowl, beat egg, sour cream, orange juice concentrate, water and oil together until thoroughly mixed.
Before adding wet ingredients to dry ingredients, stir together the streusel ingredients until crumbly and set aside.
Add the sour cream mixture to the flour mixture all at once and stir just until combined. Do not overmix or your muffins will be tough. The batter will be stiff.
Spoon batter into the prepared pans and sprinkle with the streusel.
Bake for 20-25 minutes.