Cashew Nut Butter Chocolate Chunk Muffins Food

GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
• Microwave the cashew butter in 30-second increments until it is slightly warm and easy to stir.
• Beat together the cashew butter and eggs with an electric mixer fitted with the paddle attachment until smooth and fluffy, about 5 minutes. Beat in the maple syrup, cocoa powder, vanilla, baking soda and salt until the mixture is smooth, thick and glossy (like a brownie batter).
• Pour the batter into the prepared muffin tin and bake until the muffins puff up, the tops are cracked and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.

KILLER CHOCOLATE CHUNK MUFFINS

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners.
• Place the muffin tins on a baking sheet.
• In a bowl with an electric mixer, cream butter and cream cheese, until fluffy (about 3 minutes).
• Add in the both sugars (if you prefer a less sweet muffin, only add in 2/3 cups white sugar); beat until combined.
• Add in eggs and vanilla; blend well.
• Fold in sour cream.
• In a bowl, blend together the flour, cocoa, baking powder, baking soda and salt.
• Fold, do not beat into the batter (you may just mix in on low speed of mixer or by hand), making certain NOT to overmix (this is important!).
• Fold in the chocolate chips by hand.
• Using a large ice-cream scoop, scoop the muffins into the prepared muffin tin.
• Bake about 25-30 minutes, or until muffins spring back when touched, or a toothick inserted in the middle comes out clean.

CHOCOLATE CHUNK MUFFINS

Steps:

• Preheat oven to 350 F.
• Spray 3 dozen muffin cups.
• Melt the bittersweet chocolate with 1 cup of the chocolate chips in the microwave about a minute to 1 ½ minutes, stirring every 30 seconds, do not overheat.
• Combine dry ingredients.
• Combine milk and vanilla.
• In bowl of an electric mixer cream butter and brown sugar.
• Add the eggs one at a time mixing in thoroughly.
• Add the melted chocolate.
• Alternately add the flour and the milk mixtures beginning and ending with the flour.
• Fold in remaining chocolate chips.
• Drop the batter into prepared cups with muffin scoop.
• Bake 25 minutes.
• Remove from muffin tins immediately to cooling rack.
• Makes 3 dozen muffins.

CASHEW NUT BUTTER CHOCOLATE CHUNK MUFFINS.

Steps:

• Preheat oven to gas 4/350F/180°C.
• Grease and line muffin tin.
• Chop chocolate into bite size pieces and set aside.
• Pour milk and vanilla extract into small jug, mix and set aside.
• Using the spoon and not scoop method, measure out flour. In a medium bowl, sift flour, baking powder, baking soda and salt. Mix and set aside.
• In a large mixing bowl cream butters. Add sugar and cream again until light and fluffy.
• Lightly beat egg in a small dish then beat into batter in two stages, until well combined.
• Re sift flour into batter and mix in three steps alternating with milk, and ending with flour. Batter should be smooth.
• Finally fold in your lovely chocolate chunks.
• Spoon into prepared muffin cups 3/4 full and bake for 20-22 minutes.
• This recipe makes 5 large or 6 regular sized muffins. If making large, extend baking time by 3-5 minutes.

CASHEW BUTTERSCOTCH MUFFINS

Steps:

• Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
• In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• In a medium bowl, whisk together brown sugar, egg, butter and vanilla until well blended.
• Whisk in sour cream.
• Add the egg mixture to the flour mixture and stir until just blended.
• Gently fold in cashews and toffee bits.
• Divide batter equally among prepared muffin cups.
• Bake in oven for 18-22 minutes or until tops are golden and a pick inserted in the center comes out clean.
• Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

CHOCOLATE CHUNK RASPBERRY MUFFINS

Steps:

• Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
• Drain raspberries; discard syrup.
• Combine flour, sugar, baking powder and salt; make well in the center.
• Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
• Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
• Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
• Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.

CASHEW COCONUT BUTTER

Steps:

• Find the directions at http://thenutbutterhub.com/coconutcashewbutter/.
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