Dessert

Oatmeal Cardamom Muffin Tops is for Dessert.

Oatmeal Cardamom Muffin Tops takes several minutes to prepare.

Oatmeal Cardamom Muffin Tops takes several minutes to cook.

Oatmeal Cardamom Muffin Tops makes 12 servings.

The ingredients for Oatmeal Cardamom Muffin Tops are:

1.5 tsp Cardamom, ground
60 grams Butter, salted
.35 cup Granulated Sugar
1 medium Egg, fresh, whole, raw
.6 cup Flour, white
.75 cup dry Oatmeal (plain)
40 gram(s) Hollandia Selsky
1 wedge yields Lemon Juice
.25 tsp Baking Soda

Here is how you make Oatmeal Cardamom Muffin Tops:

Please note, I used whole cardamom seeds and fresh lemon zest, those items weren't available in the ingredients list. Toast 3tsp cardamom seeds and 3 or 4 black peppercorns over low heat until fragrant. Place them and 1/3cup + 1 tbsp sugar in a spice grinder and grind it all up. Cream with 1/4 cup butter, add 1 medium egg and mix, add 1/4c yogurt or sour cream and the zest from one lemon. Grind up 1/2 cup quick oats in the spice grinder, mix with 2/3c flour and 1/4 cup quick oats (not ground) add in a little bit of baking soda (1/4 tsp, less is fine) and then add the dry to the wet. Refrigerate for 30 minutes. Next you're going to freeze them for an hour. I portioned out 12 golfballish size balls placed them how I wanted to bake them on the cookie sheet and put in the freezer until they were starting to harden, they don't have to be frozen. (if they freeze, no biggie, they just need another minute in the oven). Bake for 14-18 minutes, until edges start to turn golden in 350 degree oven. Serving Size:?12

The nutritional information for Oatmeal Cardamom Muffin Tops is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 108.8

• Total Fat: 5.0 g
• Cholesterol: 24.6 mg
• Sodium: 63.7 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 0.7 g
• Protein: 1.9 g