Cardamom Banana Muffins
Cardamom Banana Muffins are a basic muffin recipe to which bananas and cardamom have been added for a wonderful taste sensation! Cardamom Banana Muffins are made in the traditional way by adding wet ingredients to dry ingredients and stirring the mixture gently until the dry ingredients are just moistened. Overmixing or beating muffin batter is a no-no! Overmixed muffin batter will produce tunnels in the finished baked product.
- 6 tablespoons butter
- 1 cup sugar
- 2 bananas, mashed
- 2 eggs
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon ground cardamom
- 2 cups all-purpose flour
- Preheat oven to 425 degrees F. Spray muffin pan with non-stick cooking spray or grease pan with butter or shortening.
- In a bowl, cream butter and sugar.
- Add the bananas, eggs, buttermilk and vanilla and mix well.
- In another bowl, mix the salt, baking powder, cardamom and flour.
- Add the dry ingredients to the banana mixture and stir until just combined.
- Fill muffin tins with batter and bake at 425 degrees F. for 19 minutes.
A Bit About Cardamom
Cardamom is one of the world’s ancient spices made from the seed pods of various plants in the ginger family. Cardamom has a strong, pungent flavor and aroma with what some describe as hints of lemon, mint and smoke. The entire pod can be used whole or ground. There are two main types of cardamom – black and green.
Cardamom is used extensively in Indian cooking as well as in cuisines of countries in the Middle East. In the Middle East it is often used in the ground form to prepare certain desserts, flavorings, coffees and teas. You may have drank Chai Tea before – cardamom is in the spice mix used in Chai Tea. Cardamom is used in baking in Sweden and Finland. Spice mixes such as Garam Masala, used in Indian cooking, also contain cardamom. Guatemala leads the world in the production of cardamom followed by India.
Medicinally cardamom contains elements that appear to treat stomach and intestinal spasms and may increase the movement of food through the digestive tract. Cardamom forms a flavoring and a basis for medicinal preparations for indigestion.
More About Muffins
Homemade muffins give a delicious lift to even the simplest meal. I love muffins! Muffins are classified as a quick bread, rather than a yeast bread, because most muffins (there are a few exceptions) do not contain yeast.
Most muffins rely on eggs, baking powder and/or baking soda as their leavening agents. Leavening agents release gas bubbles into the batter causing them to expand or rise – thus producing the porous structure or texture of the baked item. This action is what yeast does for bread, producing a fine texture in the finished product.
Muffins are wonderful any time of the day but the best time, in my humble opinion, is when they are hot, right out of the oven. Of course muffins can be reheated (nuked) at a later time. Muffins freeze well – just pop them into a zip top freezer plastic bag and label it. (If you don’t label it you’ll be playing a guessing game! I know, I’ve been there and done that!) To reheat a frozen muffin of regular size, microwave it for one minute. Then check it to see if more time is needed in the microwave.
If you’re trying to lose weight, pay attention to the size of muffins. So many muffins in the stores I frequent are so large they should count as 2 or more muffins in regards to calories and sugar. Seriously, those jumbo muffins may turn us into jumbo people.
I hope you enjoy the Cardamom Banana Muffins soon! I just counted and I now have 14 muffin recipes on the website! Check out some of the other muffin recipes while you’re here! (Muffin recipes are included under “Quick Breads” on the right sidebar.)
Remember to Savor the Flavor of Cardamom!
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