Cardamom is a much-loved and used spice in Nordic buns, cakes and pastries, among other things. These sweet Finnish muffins are delicately flavoured with cardamom seeds. Just make sure the seeds you use are finely crushed, not powdered.
You will find readily crushed cardamom seeds of just the right texture sold in every grocery store in Finland.
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.
Thoroughly butter a muffin pan or individual muffin moulds, or line them with paper muffin cups, or use silicone muffin cups. Spoon the batter in the 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.