These Cranberry Cashew Muffins are a tasty treat that are perfect for festive lunch boxes and picnics. They aren’t overly sweet but just enough to hold hunger at bay.
Muffins are a staple in my kitchen, and these Cranberry Cashew Muffins are just the latest in a long line up for tasty muffin recipes I’ve developed over the years. They can be out of the oven and cooling just 30 minutes after thinking about making a batch, they are filling, don’t have to be overly sweet and the flavour combo’s are infinite. If you are a lover of the humble muffin, do check out my insane collection of different muffin recipes just sat waiting for you and your pinny.
So these ones have a mildly festive theme. They’re not as in-your-face-Christmassy as many other recipes out there in bloggerland at this time of year, but I like to think they are understated and perfect.
I left the cashew nuts whole, which is probably a horrible choking hazzard if your little darlings get hold of them, so either chop them up, or leave them whole if you don’t want to share ;)
Nuts get a lovely texture when they’re baked whole, they are soft and delicate but still have a little bite.
Although the recipe below makes 12, mysteriously by the time I’d got the camera out, half of mine had somehow managed to disappear. Anyone else have that problem?
Cranberry Cashew Muffins
- 255 g plain flour
- 75 g sugar
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 100 g dried cranberries mine were sweetened, add a little more sugar if your aren't as they can be sharp
- 70 g unsalted raw cashew nuts
- 1 egg beaten
- 240 ml milk of your choice I used oat
- 90 ml veg oil
Preheat the oven to 190/170 fan/gas 5. Line a muffin tin with 12 paper or silicone muffin cases.
Mix all the dry ingredients together in a large mixing bowl, blend the wet ingredients together in a jug.
Pour the wet into the dry, stir just enough to mix the two so no flour is still showing and spoon into the muffin cases.
Bake for 20-25 minutes or until the tops are golden brown and spring back when gently pressed. Let cool on a cooling rack before storing or scoffing ;)
Need another recipe to use up that bag of dried cranberries? Your wish is my command!
- How about this Baileys, Pistachio and Cranberry Fudge by Foodie Quine
- A cheeky Chocolate, Cranberry & Red Wine Cake from Tin & Thyme
- A Cranberry & Ginger Tea Loaf made in a slow cooker from Baking Queen 74
- Or perhaps this Spiced Cranberry Chutney by Supper in the Suburbs.
- You could rustle up these Banana Bread Granola Bars from Celery & Cupcakes
- Maybe these Cranberry and Citrus cookies from Lancashire Food will float your boat
- Or lastly how about this Christmas Cranberry Cheese Ball cleverly disguised as a pine cone!
Bet you wish you’d bought more cranberries now :D