Lemon And Cardamom Fluffy Muffins

Feeling like I’m on a cardamom obsession period where I can’t stop myself from putting it into everything a bake. These muffins are quick to put together, very simple, and very classic. If you don’t like cardamom you can omit it, but I believe it perfumes these beautiful tiny cakes wonderfully. 

Have them with coffee and you won’t be disappointed. 

Ingredients

290g spelt flour 

85g rice flour 

2+1\2 tsp BP

1\2 tsp BS

Zest of 2 lemons 

180g cane sugar 

140g sunflower oil ( or other neutral tasting oil) 

250g plant milk at room temperature 

50g lemon juice 

8 cardamom pods ground

Glaze: 

100g powder sugar 

1 tsp corn starch 

3 ground cardamom pods 

Zest of 1 lemon 

1 +1\2 tbsp milk 

Dry lemons: 

2 small lemons ( 12 slices) 

1 tbsp maple syrup 

Method

For the muffins: 

Prepare the muffin tins with parchment paper. Preheat the oven to 180 with the fan. 

In a bowl add the sugar and the lemon zest. With your hands or a spoon, massage the sugar into the lemon for 60 seconds. This will infuse the oils in the sugar and enhance the lemon flavor. 

To the sugar add sunflower oil, milk, lemon juice, and cardamom. Give it a good mix. 

In a separate bowl sieve all flours with salt, baking powder, and baking soda. In two rounds add the flour mix to the wet ingredients. Make sure not to over-mix.

Transfer the batter to the muffin tins ( 80g each). Bake for 22-25 minutes. Once ready take the muffins out of the tin and let cool on a rack. 

For the glaze: 

In a bowl combine all ingredients and stir with a spoon until smooth. 

Before decorating the muffins with the glaze make sure they are completely cool.

For the lemons: 

Wash the lemons and slice them very thinly (2 mm). Transfer them to a bowl and add the maple. Mix with your hands to make sure all of the slices are coated. 

Dry at 42C in a dehydrator for 12-14 h, or in the oven at the lowest temperature until crispy.