Back

ALMOND BUTTER WITH CASHEW AND MAPLE MUFFINS

Snacks
Sweets
Vegetarian

WHAT YOU'LL NEED

METHOD

  1. Preheat oven to 180C (350F) and line a muffin tin with liners.
  2. Place all of the ingredients except the flour in a large blender or food processor and blend until smooth.
  3. Pour the batter into a bowl and gently fold through the flour until just combined.
  4. Fill each muffin liner to approximately 2/3 of the way full. This should make 12 - 16 muffins.
  5. Place 4 - 5 raspberries onto each muffin and press them in gently.
  6. Bake the muffins for 18-20 mins or until a skewer comes out clean.

You can use any berries you would like (fresh or frozen). Store in an airtight container for up to 4 days. 

Stock up on the good stuff...