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Cashew butter and pear muffin

A tower of cashew butter and pear muffins
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Love this muffin recipe because is a way to add some nuts and fruit to my son’s diet. So if you love cashew butter, this great idea is for you.

Ingredients

  • 2/3 cup of cashew butter
  • 6 tablespoon of unsalted butter, at room temperature
  • 2/3 cup of sugar
  • 1/2 cup of brown sugar
  • 1/4 teaspoon of salt
  • 2 large eggs
  • 2/3 cup of milk
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 cup flour
  • 3/4 cups of pears, peeled and diced
  • Optional: Kiwicha pop for sprinkle

Instructions

  1. Preheat the oven at 180°C and prepare the muffin pan with liners.
  2. Peeled and cut the pears into cubes. Reserve them for later. If you want to disappear into the muffin you can grated them or use cubes of overripe pears.
  3. In a medium bowl measure the flour, baking powder, baking soda and pears. Set it aside.
  4. In a stand mixer or in a large mixing bowl beat the cashew butter, butter, sugar, brown sugar and salt until is smooth. Incorporate the eggs one at a time. Whisk in the vanilla and milk. Add the flour mixture. Incorporate well.
  5. Fill the muffin cup till 3/4 of their capacity with a spoon. Bake muffins for 18-24 minutes until the muffin top is golden and you can feel that they are a little firm. The other way to check that they are done is test with a cake tester and it has to come clean.
  6. I add some kiwicha pop to the top for an extra texture, but it is optional.
  7. Let them rest in a cooling rack for 15 minutes or until they are cool.
  8. Enjoy this delicious recipe with your favourite coffee or tea.

 

 

Find it online: https://cangurocriollo.com/cashew-butter-and-pear-muffins/

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