Cashew Cranberry Crunch Muffins

Cashew Cranberry Crunch Muffins is a dairy free and lacto ovo vegetarian side dish. This recipe serves 12. One serving contains 251 calories, 4g of protein, and 18g of fat. For $3.67 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 40 would say it hit the spot. A mixture of cashew butter, whole eggs, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by A Family Feast . From preparation to the plate, this recipe takes about 50 minutes. Overall, this recipe earns a not so awesome spoonacular score of 31%. Users who liked this recipe also liked Pumpkin Cranberry Crunch Muffins, Pumpkin Spice Cranberry Crunch Muffins, and Dark Chocolate Cashew Pudding with Candied Cashew Crunch.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.In a large bowl, sift flour, baking powder, salt and cinnamon. Set aside.In the bowl of a stand mixer with paddle attachment, combine granulated and brown sugar and mix to combine.Add cashew butter and cream until smooth.With mixer running, add one egg at a time, mixing before adding second. Mix to a creamy consistency.Add oil, and both extracts and mix to combine.Scrape bowl and mix again.Alternate adding cashew milk and flour mixture into bowl, and mix to combine.Remove from machine and add chopped cashews and cranberries by hand.Liberally grease the muffin tin with the vegetable shortening including a little on the top of the pan for the bake over edge.Divide the batter evenly between the 12 cups in the muffin tin. The batter will come right up to the edge.Mix the topping ingredients in a bowl and divide between the tops of each muffin, pressing down into the top so the topping is not loose and falling off. (There will seem like there is too much topping but it bakes out to the edges when done).Bake for 30 to 35 minutes or until a toothpick comes out clean when inserted into center. Ours took exactly 30 minutes.Serve hot with vegan butter to keep dairy free, or with butter if you are not worried about dairy. Or spread cashew butter over cut pieces and enjoy.

 

Step by step:

1. Preheat oven to 350 degrees.In a large bowl, sift flour, baking powder, salt and cinnamon. Set aside.In the bowl of a stand mixer with paddle attachment, combine granulated and brown sugar and mix to combine.

2. Add cashew butter and cream until smooth.With mixer running, add one egg at a time, mixing before adding second.

3. Mix to a creamy consistency.

4. Add oil, and both extracts and mix to combine.Scrape bowl and mix again.Alternate adding cashew milk and flour mixture into bowl, and mix to combine.

5. Remove from machine and add chopped cashews and cranberries by hand.Liberally grease the muffin tin with the vegetable shortening including a little on the top of the pan for the bake over edge.Divide the batter evenly between the 12 cups in the muffin tin. The batter will come right up to the edge.

6. Mix the topping ingredients in a bowl and divide between the tops of each muffin, pressing down into the top so the topping is not loose and falling off. (There will seem like there is too much topping but it bakes out to the edges when done).

7. Bake for 30 to 35 minutes or until a toothpick comes out clean when inserted into center. Ours took exactly 30 minutes.

8. Serve hot with vegan butter to keep dairy free, or with butter if you are not worried about dairy. Or spread cashew butter over cut pieces and enjoy.

Nutrition Information:

covered percent of daily need