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Blueberry Cashew Muffins
12
40 minutes
Ingredients
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4.2 oz raw cashews
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9.2 oz flour
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5.6 oz sugar
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2 tsp baking powder
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A pinch of salt
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2 eggs
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2 oz STAR Light Extra Virgin Olive Oil
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4.7 oz whole milk
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7 oz blueberries
Instructions
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1.
Preheat the oven to 356 °F. Chop the cashews.
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2.
In a bowl, combine the sifted flour with the sugar, baking powder and salt.
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3.
In a separate bowl, beat the eggs and add the light extra-virgin olive oil and the milk.
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4.
Mix the dry and wet ingredients together until fully blended. Add the blueberries and chopped cashews and mix again, folding gently so as not to crush the berries.
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5.
Divide the mixture into 12 muffin cups, greased with light extra-virgin olive oil. Bake for 20 to 25 minutes and then transfer the muffins to a wire rack to cool.
