Cashew Nut Butter Chocolate Chunk Muffins Recipes

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.

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.