Apricot cardamom muffins from The Guardian Cook supplement, August 20, 2016

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Notes about this recipe

  • TrishaCP on May 25, 2020

    I liked but didn’t love these. I didn’t have the yield problem that raybun mentions below using standard American-sized muffin tins. My muffins also needed the bake time specified in the recipe. But while I love cardamom, the amount called for here (two teaspoons) was a lot flavor-wise. And I only used half of what the recipe called for per my husband's request! Could be that I freshly ground my cardamom, but I would urge caution before proceeding.

  • raybun on October 12, 2016

    I halved the recipe to make 6 but still ended up with 11 regular sized muffins, so obviously these were tested in a huge muffin tin/cases. They were ready after 18 minutes too, not the 30-40 mins stated. Flavour was lovely, and the cardamom really came through. Mine were on the dry side as the size/timings were off so be warned!

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