The cashew is one adaptable nut. It can easily be transformed into sauces, dips and an endless array of creamy delights using just a food processor or blender. The addition of pureed cashews here resulted in a super moist texture and a downright delicious muffin. Not a fan of the cashews? No problem, the taste is barely detectable in these muffins. Can’t get enough cashews? No problem, add another 1/2 cup or so of chopped cashews when you fold in the raspberries (see how flexible I am?).
In fact this muffin is so versatile you could add anything you want. Don’t like raspberries? Try:
- Dried apricot and chocolate chips
- Shredded carrot and raisins
- Shredded zucchini and walnuts
- Dried apple and hazelnuts
- Blueberries and almonds
- Dried cranberries and pistachios
You get the idea…
Raspberry Cashew Muffins
3/4 cup cashews, soaked overnight
3 Tbsp., plus 1/2 cup non-dairy milk
1 flax egg (1 Tbsp. ground flax seed whisked with 3 Tbsp. warm water)
6 Tbsp. vegan margarine (I use Earth Balance), melted or vegetable oil
2 cups whole wheat pastry flour
2/3 cup sugar
2-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1- 6oz container of raspberries
1 Tbsp. sugar mixed with 1/2 tsp. cinnamon
Prepare your flax egg first, then in your blender or food processor combine cashews and 3 Tbsp. non dairy milk, blending until smooth (this could take a few minutes of blending and scraping down the sides). When it is as smooth as it is going to get add in the rest of the milk and process again until smooth. Add the flax egg and the melted butter and process once more until smooth.
Combine your dry ingredients in a bowl and add wet ingredients, fold in the berries and divide evenly among the cups in a prepared 12 cup muffin pan. Sprinkle with cinnamon sugar and bake for 18-24 minutes in a 375 degree oven. Allow muffins to cool in the pan a few then transfer them to a cooling rack.