tip #15 cranberry cardamom muffins

Cranberry Cardamom Muffins


1 cup chopped pecans or walnuts
1 1/2 cups chopped fresh or frozen cranberries
¼ cup white sugar

3 cups all-purpose flour
¼ cup ground flax seeds (optional)--grind in blender
4 1/2 teaspoons baking powder
1/2 teaspoon salt
½ teaspoon cardamom

1/2 cup butter room temperature
½ cup brown sugar
½ cup white sugar

2 eggs, lightly beaten
1 cup milk
½ tsp vanilla

Sugar-in-the-raw to sprinkle on top

Directions
1. In a bowl, toss cranberries and nuts with 1/4 cup sugar; set aside. In another bowl combine flour, flax, baking powder, salt and cardamom. Set aside.
2. Mix butter and second two sugars. Add eggs and milk; stir in flour mixture just until moistened. Fold in nuts and cranberries. It will be a stiff batter. Fill greased muffin tins two-thirds full. I like to sprinkle each with sugar-in-the-raw before baking.
3. Bake at 400 degrees for 20-25 minutes or until muffins test done. Makes 24 muffins

I developed this recipe to use some of the flaxseed my Dad gave us for Christmas. I think I use the flax quite often, but I feel like the widow of Zarephath as the jar never empties—in fact, it looks like I’ve hardly used any at all.
The ground flaxseed gives these muffins a great texture. I do not use muffin papers so the outsides have a nice crust to them too.
They are great with cream cheese.

Tip: cardamom is very expensive--$10 a jar--because I use it seasonally, I store it in the freezer to keep it fresh. My neighbors borrow from me so they don't have to invest in a jar for just a few teaspoons a year. We do this with more things. Good neighbors!