Rhubarb, plum, cardamom and honey muffins

All I can say is, how had I never discovered leatherwood honey before this?!

So good.

These muffins have an excellent tartness from the rhubarb and plums, which is balanced by the delicious honey and the odd hint of cardamom. For whatever reason, they don't have the usual almond meal texture; they could easily be mistaken for a regular flour muffin, as they were by my mother dearest. All in all, a perfect afternoon snack that won't leave you feeling drunk on sugar. Not that I would object to that. 

 

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INGREDIENTS

1 1/2 cup of almond meal
1/2 cup of gluten free oats
2 eggs
3/4 cup of stewed rhubarb
1/4 cup of greek yoghurt
2 stewed red plums
2 Tablespoons leatherwood honey 
3 bruised cardamom pods
1/2 Teaspoon vanilla extract
1 Teaspoon baking powder
1 Teaspoon lemon juice or apple cider vinegar

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METHOD

1. Preheat the oven to 180 degrees Celsius.
2. If you haven't stewed your fruits, do so now. I stew mine in a little bit of water and sweetener (I used leatherwood honey because I'm going through a craze) and cook on a low heat until the fruit begins to break down. I cooked my rhubarb and plums separately because a bunch of rhubarb yields about double what I needed.
3. Put the honey in a small pan and turn the heat to low. Bash your cardamom pods and remove the seeds, popping them in with the honey. Add your vanilla extract and give this a mix. It will soon begin to bubble, and within about five minutes you should have a delectable cardamom flavoured honey. (Just as an aside, this would be A-MAZING in tea)
4. Mix together all the ingredients bar the baking powder and lemon juice. 
5. Now you have permission to add the baking powder, on top of which goes the lemon juice. I could be a complete pleb but I swear that letting the reaction occur between the pair gives the muffins more rise. Not that I have investigated this or done any sort of conclusive research.
6. Line your muffin tins (I like using baking paper as I think it looks rustic and chic) and evenly distribute the mix. I made 6 big ones, but I think the mix would easily make 8 or more less super sized muffins.
7. Bake for around 25-30 minutes or until firm and browned. Done!

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