Description
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
Units
Scale
- 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
- Preheat the oven at 180°C and prepare the muffin pan with liners.
- 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.
- In a medium bowl measure the flour, baking powder, baking soda and pears. Set it aside.
- 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.
- 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.
- I add some kiwicha pop to the top for an extra texture, but it is optional.
- Let them rest in a cooling rack for 15 minutes or until they are cool.
- Enjoy this delicious recipe with your favourite coffee or tea.
Keywords: Peanut butter muffins, cashew butter and pear muffins, pear muffins