Blueberry Cashew Crumb Muffins

Description

Breakfast muffins with fresh blueberries, toasted cashew  and crumb topping.
Ingredients-1
1 cup All-purpose flour
½ cup Granulated sugar
½ tsp Baking powder
¼ tsp Baking soda
2 pinch Salt
1 no Egg
½ cup Oil
½ cup Fresh blueberries & cashews each
1 tsp Vanilla extract
Ingredients-2
½ cup All-purpose flour(for crum)
½ cup Light brown sugar
1 pinch Ground cinnamon
1 pinch Ground nutmeg
1 pinch Salt (for crumb)
¼ cup Cold butter (or 1/2 stick)
.125 cup Water (or 1/8 cup)

Instructions

For the Crumb topping (table-2) : In a bowl, whish together all -purpose flour, light brown sugar, ground cinnamon, nutmeg  and salt. Cut the butter into small pieces and work with your finger tips until small crumbs are formed. Set this aside.

For the Muffins (table-1) : In a large bowl, whisk together all-purpose, granulated sugar, baking powder, baking soda and salt. In a separate pan whisk together oil, water, vanila extract and egg. Whisk gently until everything is combined well. Slowly add the flour mixture to blend with the egg mixture. (Do not beat) Fold in berries and toasted cashews (roughly broken). In a muffin pan either place paper cups or grease with little non stick spray or butter. Sccop about 2 tbsp of batter in each cup.

Fill all the 6 muffin cups and top each with about a tbsp of crumb mixture. Make sure you fill the top layer witht he crumbs completely. Preheat oven to 350 F and bake for 30 to 35 minutes in the middle rack. When done, let cool 10 minutes in the muffin pan, then remove and place them over a wire rack and cool again for another 10 minutes.

Notes

Yields: 6 Medium size muffins.

This recipe is being adapted from Family Circle Magazine March’08 issue. Please do not post questions relating to substituting the above ingredients. I’ve tried this version with regular all-purpose and have no answers ,if your trying with a different flour and cannot gaurantee  for results. Ground cinnamon and nutmeg are optional.

Source

Family Circle Magazine March’08

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10 comments to Blueberry Cashew Crumb Muffins

  • ANAMIKA

    HI, I TRIED THIS MUFFIN, WHILE IT TASTED GOOD, WITH A CRUSTY TOP SURFACE, BELOW THAT IT WAS NOT SPONGY, WHERE DID I GO WRONG? CAN YOU SUGGEST ME HOW CAN I MAKE THE MUFFINS SPONGY TOO.

  • sudha.dilip

    Mullai, I made this for a quick evening sunday snack and the taste was divine. It was so easy to put together, took me only 15 minutes to mix everything. I reduced the amt of sugar to half the qty mentioned in the recipe and added a little bit of milk to keep up the moisture. The muffins rose up very well, and the crumble on the top is the real highlight of this recipe. This is definitely a keeper, thanks a lot for sharing with us.

  • umav

    Mullai can we try this recipe without the crump topping as just regular muffins?

  • LaurenMurray

    Mullai,

    Just thought I’d let you know that I have an acute allergy to eggs. So I make muffins by just eliminating eggs and I can assure you they taste as good, if not better.

    Cheers and keep up the good work.

  • mercyusha

    Hi Mullai, just now tried this one, it has come out very well. I havent tasted muffin as I dont like it, so am not sure whether it tastes good or not. Waiting for my hubby to come and taste it, hope he'll love it, coz ithu Mullai recipe aachey. Thanks for such a wonderful recipe. Do post if you have any nice recipe for cake.

  • kavya

    Mullai, Nice one..but I guess u haven't mentioned about the Cashews in the Ingredients list. I am going to try this one with strawberries as i don't have blue berries now:) And yeah hats off to ur website n ur dedication..wonderful recipes, it made me a great cook!!

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