On a Roll & a Recipe for Cashew Muffins
I’ve been on a bit of a muffin kick lately. Sorry about that. There’s just something pretty awesome about making a goodie as simple and hearty as a muffin; something about the ease of creating it, and then having the final product around for snacking on, enjoying as part of a quick breakfast, or storing in the freezer for a bite on the go.
Not just any muffins will do, however. They have to be packed with fruity flavour {like these or these, or even these!}, classic and healthy {like these}, or decadent and good enough to eat for dessert {ah, these ones}. Today’s muffins are different yet; they’re rich and nutty, and pack a nice surprise with little pieces of chopped cashews throughout. A spoonful of cocoa powder added to the batter brings a delicate hint of chocolate flavour {because chocolate makes everything better}.
Yep, these ones will do just fine.
Now you tell me: what’s your favourite muffin flavour?
Get Stephanie Arsenault’s stories in your inbox
Join Medium for free to get updates from this writer.
Cashew Muffins
Makes 12 muffins
Ingredients:
1 ¼ cup all-purpose flour
¾ cup whole wheat flour
½ cup granulated sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon baking powder
¼ teaspoon sea salt
1/3 cup plain yogurt
½ teaspoon baking soda
½ cup unsalted natural cashew butter {homemade or store-bought}
1 teaspoon pure vanilla extract
2 large eggs
¾ cup milk mixed with ½ teaspoon lemon juice
½ cup unsalted cashews, chopped + 12 whole cashews for topping
Instructions:
1. Preheat oven to 375 degrees Fahrenheit and line or grease a 12-cup muffin tin; set aside.
2. In a large bowl, whisk flours, sugar, cocoa powder, baking powder, and sea salt.
3. In a small bowl, combine yogurt and baking soda; set aside.
4. In a medium bowl, whisk cashew butter, vanilla, eggs, and milk mixture. Pour into the bowl with the dry ingredients, and add the yogurt and baking soda mixture; mix just until combined, and then stir in chopped cashews.
5. Spoon the batter into the prepared muffin tin and place a cashew on top of each muffin. Bake in the preheated oven for 20–22 minutes, or until lightly browned and a toothpick inserted in the centre of a muffin comes out clean. Let cool for a few minutes in the pan, and then transfer to a wire rack to cool completely before storing in an airtight container for up to three days.
