500 ml flour
2 tsp baking powder
400 ml soft brown sugar (firmly packed)
2 - 4 tsp coarsely crushed cardamom
(pinch of salt)
100 ml melted butter
200 ml Finnish curd cream, natural yogurt or light sour cream
Mix together the flour, baking powder, sugar, cardamom (and salt) in a bowl. Break the eggs into a separate bowl and lightly whisk with a fork.
Stir the curd cream (or yogurt/sour cream) with a fork or spoon until smooth and homogenous and stir in the melted, cooled butter and the egg mixture. Stir this mixture into the dry ingredients, mixing thoroughly by hand.
Spoon the batter in buttered muffin pan or moulds fill them up to 2/3 and bake at 225 °C for about 10 - 17 minutes, depending on the size of the muffins.
Unmould the muffins and let cool on a wire rack. Serve with coffee or tea.
Makes about 20 small muffins.
Finnish muffins are usually smaller, flatter and not so puffed-up than typical American-type muffins.
Recipe source: adapted from "Kardemumma-muffins", YLE FST/Akademat, 2001.