|1 cup||All-purpose flour|
|½ cup||Granulated sugar|
|½ tsp||Baking powder|
|¼ tsp||Baking soda|
|½ cup||Fresh blueberries & cashews each|
|1 tsp||Vanilla extract|
|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)|
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.
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.