Cashew Curry Muffins

Serves: 5
Total Calories: 446
Yield: 12-14 Muffins


2 cups whole wheat pastry flour
1/2 cup unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons light brown sugar
1/4 teaspoon sea salt
1 1/4 cups vegetable broth
1/2 cup milk
1/4 cup olive oil
1 large egg
1 cup coarsely chopped roasted cashew nuts
3/4 cup chopped apple
3/4 cup raisins
1/2 cup flaked coconut
2 cloves minced garlic
1 tablespoon finely chopped fresh ginger root or 1 1/2 teaspoons ground
1/2 cup chopped roasted cashew nuts


1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with a large pinch of cashews, taking care to sprinkle them evenly over each cup.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 446
Calories from Fat: 148

This Cashew Curry Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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