Strawberry and Cardamom Muffins

We have some strawberries that we picked ourselves, so I went looking for a recipe to use them in. Don't be afraid of the cardamom! It's so good in muffins and cookies.

I used oil because I was running out of butter, and I don’t have creamer so I just used milk. I'm sure buttermilk would also be nice. If your strawberries are on the sour side, you can add a bit more sugar.

Above: You can see that these don't get golden.

I'm not really sure why that is, but it doesn't matter, they're yummy anyway!

Strawberry and Cardamom Muffins

Adapted from Adventures in All Things Food

Makes 12 muffins

Ingredients

• 2 cups all purpose flour, divided
• 2 teaspoons baking powder
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cardamom
• zest of 1 orange
• 1 ½ cups fresh strawberries, sliced (plus extra for the top)
• 3/4 cup 2% milk
• 1 large egg
• 1/2 cup avocado (or unflavoured) oil
• 1 teaspoon vanilla

Directions

1. Preheat the oven to 400F and line 12 muffin cups with paper liners.
2. In a large bowl, whisk together 1 ¾ cups of the flour, baking powder, sugar, salt and cardamom. Set aside.
3. Toss the strawberries in the remaining ¼ cup flour. This is a good trick to prevent berries from sinking to the bottom of your baked treats, and you can do this for any type of berries. It does work. 
4. Mix the rest of the ingredients together in another bowl, then combine with the dry ingredients just until moistened. Then gently stir in the berries.
5. Divide the batter among the prepared muffin cups, then top each one with a few slices of strawberry.
6. Bake for 17-20 minutes or until a tester comes out clean. Let them cool before serving.