2 cups Whole Wheat Flour
1 teaspoon Sea Salt
1 tablespoon Baking Powder
1 tablespoon Cardamom
1 stick softened Butter
3/4 cup Sugar
3/4 cup Buttermilk (yeah, I’ve still got buttermilk from that recipe last week — I’m trying to use it up. If all you’ve got is regular milk… you have my permission to use it here. I wont tell the buttermilk police. )
2 teaspoon Vanilla Extract
1/2 cup diced Peaches (canned)
1/2 cup diced Strawberries (fresh)
1/2 chopped Almonds
6 to 8 drops of red food dye (optional)
1. Pre heat the oven to 350 degrees. Prep 24 mini muffin cups
2. In a large bowl stir the Flour, Salt, Baking Powder, and Cardamom together.
3. In a smaller bowl cream together the Butter and Sugar. Add the Eggs, and carefully add the Butter Milk and Vanilla Extract.
4. Combine the wet to the dry and mix until smooth.
5. Gently fold in the Strawberries, Peaches and Almonds. Add the food dye and stir.
6. Divide the batter evenly into the muffin cups. (I had enough left over to make a few regular sized, bonus, muffins — NEVER say “no” to bonus muffins.)
7. Baker for 25 minutes until tops are golden brown and muffins pass the toothpick test. Cool for 5 mins in the pan then transfer to a wire rack to cool completely.
We had a family gathering this week, so I had lots of wonderful guest tasters. My Uncle Joe — who is a big fan of Muffin Mondays — really enjoyed these delightful little muffins (and I really enjoyed seeing him!) Janet, who came all the way from Texas, thought they were delicious. T.C. said they were awesome. And my sister Joan called them “Tasty, very tasty.” THANKS for being my impromptu tasters guys!
Why the food dye? I made two varieties of muffins, these and my famous Orange Chocolate Chip. Since Mom is allergic to nuts I put the food dye in these so she could tell right away which kind to avoid. You can never be too careful with nuts… or almonds. 😉