Teenie Cakes™ Kumquat & Chocolate Chunk Muffins with Cardamom, Coconut & Honeyed Oats ·

Tangy kumquats in synergy with the dark chocolate chunks make for a perfectly delicate contrast of flavors. Using cardamom brought an unlikely, but well used spice to the muffins. There are two types of flours, both all-purpose and whole wheat and feel even better about more healthful ingredients by incorporating honey and old-fashion oats. If you don’t have allergies that would prevent you from otherwise enjoying their presence, adding coconut and nuts are an extra bonus in these fantastic muffin treats.

Teenie Notes

If you don’t have whole wheat flour, you can substitute with 1 cup of all-purpose flour. Decrease the milk to 1/3 cup.
Cut the kumquats in smaller chunks. The fruit is tangy and it’s more complimentary in the muffin in smaller pieces, paired with the chunks of chocolate and the flavors of cardamom.
The coconut and nuts are optional, but they really add to this flavor-packed recipe. This recipe still makes for a delicious and fragrant muffin without them if you have allergies.
Test for doneness towards the end of baking time.

Kumquat & Chocolate Chunk Muffins with Cardamom, Coconut & Honeyed Oats

source Cristina from TeenieCakes.com

Makes 10 Muffins

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup old-fashion oats
1/4 cup coconut, shredded (optional)

1/4 cup granulated sugar
1/2 cup honey
1/3 cup low-fat milk + 1 Tablespoon low-fat milk
1 egg, room temperature
1/3 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract

1/2 cup walnuts or pecans, coarsely chopped (optional)
8-10 fresh kumquats
3/4 cup dark chocolate chunks

Turbinado or Raw Sugar for topping

Directions

Preheat oven to 375 degrees. Prepare muffin pan by using non-stick spray or paper liners.

Prepare the kumquats
Gently rinse the outside skins and remove any small stems from the ends. Slice in half, lengthwise. With each half, slice in three equal parts from the short-side. You should have a total of six small chunks/pieces from each kumquat. Remove the seeds using the end tine of a fork; careful not to unnecessarily scoop out the flesh and juice.

In a large bowl, mix the flours, cardamom, salt, soda, oats and coconut. Set aside.

In a medium-sized bowl, mix the sugar, honey, milk, egg, butter and vanilla. Add this mixture to the dry ingredients (if you are using nuts, add them here), blend until incorporated. Do not overmix.

Using a large-sized cookie scoop, evenly divide the muffin batter into 10 muffin wells.

Place about 4-5 pieces of chocolate chunks into each muffin well, evenly distributing and pushing the chocolate into the batter. Repeat this using the kumquat pieces. Smooth batter over where you pushed the chocolate and fruit to completely cover them.

Sprinkle about 1/3 teaspoon of turbinado/raw sugar on top of each muffin.

Bake muffins for about 15-18 minutes, rotating pan halfway through baking time. Use a round wooden toothpick, inserted into the center of a muffin to check for doneness.

Remove from oven and allow to cool on a wire rack. Serve warm (not hot – the kumquats will be hot!). Store leftovers in the refrigerator and slightly warm as needed.