Oatmeal Muffins with Berries and Cardamom

I have a love-hate relationship with quick breads of all sorts, and that includes muffins. I have to be in the mood for them, and if they’re the least bit dry or predictable I just can’t be bothered. That said, when a really good one appears in front of me I can go to town on it.

I am a carbs-in-the-morning kind of gal. If I don’t get some toast or a scone or some such thing with my coffee I’ll snack all day. So a couple of days ago when the end of my bread turned up moldy, I decided muffins were in order.

Oatmeal is definitely on my list of comfort foods, so it seemed like a good place to turn. I searched for a great oatmeal muffin recipe and found one with a 5-star rating on the Williams Sonoma site. Upon reviewing the recipe I was a little skeptical, however. No spices? Blasphemy! The recipe called for creme fraiche which I didn’t have (no sour cream, either). I decided to tweak the recipe a little to use the whipping cream in the fridge. There were no cranberries left, but we did have a bag of high bush blueberries in the freezer. Breakfast was looking up.

I decided to rectify the spiceless aspect of this recipe with a little bit of cinnamon and a lot of cardamom. Cardamom is my favourite spice to bake with. It gives a unique flavour to anything that works with cinnamon or ginger. It really works well with berries, apples, or candied fruit. And it really, really works well in muffins.

I used oatmeal from Made with Local, a company based in Dartmouth, NS. This oatmeal has flax, so the protein content in these muffins gets a little boost. Bonus!

When these babies came out of the oven, perfect muffin tops peeking above the pan, I knew I had a winner. They have a chewy texture, the flavour is fantastic, and any cup of coffee would be proud to be their mate.

Print Recipe
Oatmeal Muffins with Berries and Cardamom
Course Breakfast, Snack
Cuisine Canadian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast, Snack
Cuisine Canadian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350°F. Oil the cups of a large 12 muffin tin.
  2. Whisk together water, milk, and cream. Place the oats in a large mixing bowl and pour the cream mixture over the top. Allow to sit for at least 5 minutes. Add berries
  3. In another bowl mix together the flour, baking soda, baking powder, salt, and spices.
  4. Lightly beat the eggs, then add, along with the melted butter, to the oatmeal mixture. Stir well to combine.
  5. Stir the flour mixture into the oatmeal mixture just enough to moisten all the ingredients.
  6. Divide the mixture among the 12 muffin cups evenly. Bake for 25-30 minutes. Muffins are done when a toothpick inserted into the muffin comes out clean.
  7. Allow the muffins to rest 5 minutes before carefully removing from the pan. Place on a wire rack and serve warm.
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