The Queen of Spices, Part Two (And Blueberry Muffins!)

Green Cardamom

Cardamom is good added to many sweet dishes, and has found its way into lots of Indian desserts, but also Scandinavian baked goods. If possible use pods and grind them as needed (see last week’s post on cardamom here). Or buy a good quality organic ground cardamom. It makes all the difference!

A couple of recipes using cardamom that I’ve posted already are Milchreis with Winter Spice Syrup, and Bread and Butter Pudding.

However, (probably) my favourite cardamom recipe was taken and adapted from Cheeky Kitchen about two years ago, only the original was with blackberries… (Note: Brooke at Cheeky Kitchen is writing some fantastic posts with lots of vegan recipes at the moment!)

I find blueberries go extremely well with cardamom. Both have something delicate and floral in their aromas which compliment each other. And neither one nor the other flavour dominates.

Banana Blueberry Cardamom Muffins


2 very ripe bananas
3/4 cup brown sugar
30g butter/margarine
1/2 cup oil
1/2 tsp. salt
1 tsp. baking powder
2 tsps cardamom & 1 tsp cinnamon
1 3/4 cups flour
1/4 cups milk/soya milk
1 1/2 to 2 cups fresh or frozen blueberries

In a large mixing bowl, combine bananas, sugar, butter and oil. Mix well. Add milk. Sieve and fold in dry ingredients. Mix in blueberries. Spoon into 12 large muffin tins. Bake at 190 degrees for 25 minutes, or until muffin tops spring back to the touch.

Note: it is not a mistake – there is NO egg in this muffin… and the recipe can easily be made vegan 🙂

It makes 12 large muffins, or about 16 normal ones.

Enjoy the wonderful aroma while they are baking!

Tip: eat warm, but try and save some for later too! 😉