Frosted with marshmallow creme and various random toppings, because that’s what eight-year-old girls like.  For the “basic” muffin recipe (which happened to be vegan as well), I referred to have cake, will travel’s ginger cranberry muffin recipe. I’m happy to report that I finally bought baking powder during our stock-up-on-groceries shopping trip on Friday in preparation for the winter storms.  So the muffins were actually fluffy.  :)

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tropical cardamom muffins
Makes 12 muffins, 24 mini-muffins

Dry
* 2 cups whole wheat pastry flour
* 1/4 cup rolled oats
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp fine sea salt
* 1 tsp ground cardamom

Wet
* 1/4 cup unsalted butter, melted
* 1/4 cup plain kefir
* 3/4 cup milk
* 1/2 cup maple syrup (I used Grade B)

* tropical filling

1. Preheat oven to 350*F.

2. Sift dry ingredients.

3. Mix wet ingredients.

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4. Fold wet into dry until just combined, or else you’ll have one tough muffin to deal with.

5. In a nonstick muffin tin (coat with spray oil if not nonstick), place about a tablespoon (“spoonful”) of muffin batter in each tin, using up about half of the total batter.

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6. Put about a teaspoon of tropical filling on top of the batter in each tin.

7. Spoon the remaining batter over the filling so that the filling is “encased” in the batter.

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8. Bake for 20 minutes or until a toothpick comes out clean.  Eat and/or frost as you wish.

tropical filling


I didn’t use exact measurements for this, so here is a *rough* recipe, with ingredients in the largest proportion –> ingredients in the smallest proportion.

* dried pineapple rings, chopped (I used Trader Joe’s unsulfured, unsweetened pineapple)
* Medjool dates, pitted and chopped
* butter toffee almonds (any kind of nut is fine)
* dried guava slices, chopped
* hot water

1. Place chopped pineapple rings and guava slices into a bowl.

2. Pour hot water into the bowl until all of the ingredients are submerged.  Soak for approximately 10 minutes, or until the pineapple rings/guava slices are appropriately soft.  Actually, you can skip this all together if you have magically moist pineapple.

3. Drain water and pour all ingredients in a blender/food processor.  Whiz away until you have a mushy tropical mixture.

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One Response to “tropical cardamom muffins”


  1. […] recipe for these tropical cardamom muffins is here, if you’re interested.  I’ll probably do even MORE baking tomorrow for my friend’s […]

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