Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted cashews, chopped
- 1/2 cup cashew apple puree
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another mixing bowl, whisk together the melted butter, eggs, and cashew apple puree until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped cashews.
6. Scoop the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories: 220
Fat: 11g
Carbohydrates: 26g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted cashews can be substituted with other nuts, such as almonds or pecans.
- Cashew apple puree can be substituted with applesauce or mashed bananas.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add 1/2 cup of raisins or chopped dried apricots to the batter.
- Sprinkle the tops of the muffins with cinnamon sugar before baking.
- Add 1/2 teaspoon of vanilla extract to the wet ingredients.
- Use different types of nuts, such as walnuts or hazelnuts.
Tips and tricks:
- Make sure to not overmix the batter, as this can result in tough muffins.
- Use a cookie scoop or ice cream scoop to easily portion out the batter into the muffin liners.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the muffin in the microwave for 10-15 seconds or in a 350°F (175°C) oven for 5-7 minutes.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Sprinkle the tops of the muffins with chopped nuts or a dusting of powdered sugar.
Pairings:
Serve the muffins with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the muffins with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too moist, try baking them for an additional 2-3 minutes.
Food safety advice:
Make sure to wash your hands and all cooking surfaces before preparing the muffins.
Food history:
Cashew apples are the fruit of the cashew tree, which is native to Brazil. The cashew apple is often discarded, but it can be used to make a delicious puree that adds a unique flavor to these muffins.
Flavor profiles:
These muffins have a sweet and nutty flavor, with a hint of cinnamon.
Serving suggestions:
Serve these muffins for breakfast or as a snack.
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