These muffins are a wonderful alternative to store bought muffins, with a batter base that can accommodate any frozen fruit you desire. We love this recipe with straight blueberries, but feel free to play with it and make it your own. Substitute the egg for vegan egg replacer to make it totally vegan if you prefer.
~ adapted from the Silver Hills Bakery cookbook
1 cup (150g) cashews, raw
1 cup water
1/2 cup (160g) honey
1/2 tsp salt
1 tsp (7g) vanilla
1 tsp lemon juice
1 1/4 cups (174g) Flourist Sifted Red Fife Flour
2 1/2 tsp baking powder
2 cups (200g) berries, fresh or frozen (blueberries, raspberries, strawberries, rhubarb)
Almond slices for the top (optional)
Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line with muffin liners. Place cashews and water into a blender and blend until very smooth. Add honey, salt, vanilla, egg and lemon juice and continue blending until well combined.
Pour mixture into a large mixing bowl. Add Flourist Sifted Red Fife Flour and baking powder and mix together with a spatula. Stir in berries until just combined.
Spoon batter into prepared muffin pan. Top the batter with optional almond slices. Bake for 25 minutes, or until a toothpick inserted comes out clean.