Dec 14, 2011

holiday muffin

Christmas Cashew Cranberry Muffins
Makes 12
Ingredients:
  • 1 cup white whole wheat flour
  • 1 cup spelt flour
  • 3/4 cup granulated sugar
  • 1 tablespoon ground flax
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup vanilla almond milk
  • 1 teaspoon white vinegar
  • 1/4 cup cashew butter
  • 1/4 cup vegan mayonnaise or sour cream
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh cranberries
  • 1/2 cup chopped roasted, salted cashews
Directions:
  1. Preheat oven to 350 degrees F. Coat a muffin pan with cooking spray.
  2. Whisk together flours, sugar, flaxseed meal, baking soda, baking powder, and salt in bowl.
  3. Whisk together almond milk and vinegar in a separate bowl and set aside for 5 minutes to make “buttermilk”.
  4. Whisk in cashew butter, mayonnaise, and vanilla. Stir almond milk mixture into flour mixture.
  5. Fold in cranberries and cashews. Divide batter among muffin cups.
  6. Bake for 25 to 30 minutes, or until toothpick inserted in center of muffin comes out clean.
  7. Cool in the pan for 10 minutes then invert onto a wire rack to cool. Serve warm.

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