Today we have found the perfect muffin recipe. They are so light and deliciously moreish – with just a hint of cardamom which adds a slightly lemony flavour. This is such an easy recipe to make and great for making with kids because they can do most of it themselves. I like the fact it isn’t too sweet and there is yogurt and oil in the recipe which give it a lighter texture than too much butter.
This is adapted from a traditional recipe from Finland. Traditionally Finnish muffins are flatter than the usual American style. Although they do puff out a bit more than a cupcake. I think this is better for kids as well as they are not too big for them to eat.
(Makes 8 Muffins)
250g (8oz) flour
1 tsp baking powder
200g (7oz) of soft brown sugar
2tsp of ground cardamom
35g (1oz) of melted butter
15g (1/2 oz) oil
100 ml of natural yogurt
Sift flour and baking powder into a bowl. Add the brown sugar and cardamom.
Use a food blender to mix together.
In a separate bowl whisk the eggs.
Melt the butter in a pan and leave to cool. Add to the mixture and mix for a couple of minutes.
Gently fold in the yogurt.
The girls really loved helping. They both had their own bowl and I made double the mixture so they could both have a go. The both had a go sifting the flour.
Rosie added the egg to the mix. I missed having Molly around to crack the eggs as that is always her job but she was at school.
Of course the thing they like best is helping to eat the finished cakes.
They weren’t very keen on me using the blender because of the noise and they like stirring themselves but it does mean the cakes come out so light and fluffy.