For the best experience, please enable JavaScript.
Fiery Cloudberry & Habanero Sunshine Muffins
Prep: 15 minutes
Cook: 20 minutes
Servings: 12
A Taste of the Arctic Sun
Cloudberries, the golden jewels of the north, offer a unique tart flavor reminiscent of apricots and red currants. We've dared to pair this delicate berry with the fiery habanero, creating a muffin that explodes with tropical heat and arctic tang. A hint of cardamom and orange zest ties it all together for a sophisticated and exhilarating treat.
Materials
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1 cup plain yogurt or sour cream
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 habanero pepper, seeds removed, minced finely
- 1 cup cloudberries (fresh or preserved in syrup, drained)
Preparation
- Preheat oven to 375°F (190°C). Grease or line a standard 12-cup muffin tin.
- In a large bowl, whisk together flour, sugar, baking powder, cardamom, and salt.
- In a separate bowl, mix the yogurt, oil, eggs, vanilla extract, orange zest, and minced habanero until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just moist. Be careful not to overmix.
- Gently fold in the cloudberries.
Cooking
- Spoon the batter into the prepared muffin cups, filling them about two-thirds full.
- Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.