Cardamom & Cinnamon Muffins (Gluten-Free)

Adapted from: Nellie’s Free Range

Yield: 12 muffins

Ingredients

Muffins:

  • 1 2/3 cups (267g) Renewal Mill 1-to-1 Okara Blend Baking Flour
  • 2/3 cup (132g) granulated sugar
  • 2 Tbsp cornstarch
  • 2 tsp baking powder
  • ¾ tsp salt
  • 1 tsp ground cardamom
  • ½ tsp ground cinnamon
  • 2 large eggs
  • ¾ cup (170g) whole milk
  • 1 tsp vanilla extract
  • 8 Tbsp (4oz or 113g) unsalted butter, melted & cooled

Topping:

  • ½ cup (99g) granulated sugar
  • 1 ½ tsp ground cardamom
  • 1 ½ tsp ground cinnamon
  • 8 Tbsp (4oz or 113g) unsalted butter, melted

Directions

  1. Heat oven to 375°F. Grease wells of a 12-muffin tin. Set aside.
  2. In a medium bowl, whisk together flour, sugar, cornstarch, baking powder, cardamom, and cinnamon.
  3. In a small bowl, whisk together eggs, milk, and vanilla until well combined.
  4. Pour wet ingredients and melted butter into dry mixture, then stir until batter is smooth. (It will be thick.)
  5. Divide batter evenly amongst wells, smoothing tops.
  6. Bake for 15–18 minutes until centres have risen and feel set when lightly pressed.
  7. Allow muffins to cool for 5 minutes, then remove from pan and place on wire rack to cool for another 10 minutes while you prepare the topping.
  8. In a small, heat-proof bowl, melt butter in microwave in 30 second increments.
  9. In another small bowl, mix sugar, cardamom, and cinnamon until thoroughly combined.
  10. While muffins are still warm, dunk tops into melted butter, letting excess drip off. Then roll tops in sugar and spice mixture.
  11. After all muffins have been coated, roll them once more in sugar and spice mixture (but not the butter).
    NOTE: If you have any leftover spiced sugar, we recommend holding onto it to sprinkle atop apple slices—yum!
  12. Eat muffins warm or store them in an airtight container.

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