500 ml flour
2 tsp baking powder
400 ml soft brown sugar (firmly packed)
2 - 4 tsp coarsely crushed cardamom
(pinch of salt)
4 eggs
100 ml melted butter
200 ml Finnish curd cream, natural yogurt or light sour cream

Mix together flour, baking powder, sugar, cardamom (and salt). Break eggs into a separate bowl and lightly whisk with a fork. Mix together melted, cooled butter, yogurt and eggs and add mixture in dry ingredients, mixing thoroughly.

Spoon batter in 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 muffins. Unmould and let cool on a wire rack.
Makes 20 small muffins.

Additional information:
Finnish muffins are usually smaller than typical American muffins, they are somewhat flatter and not so puffed-up.

Recipe source: adapted from "Kardemumma-muffins", YLE FST/Akademat, 2001.