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.
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.