Recipe: pineapple cashew blueberry muffins

The pineapple warned me that tomorrow may never come (and when you smell pineapple when you walk into the kitchen, it’s time to cut it up).

So, I made muffins!

And promptly burned the bottoms : (

(My new imaginary kitchen will have an updated non-faulty temped oven! The current one only seems to want to heat at 410… Many a disaster have been made.)

But, out of despair came a recipe update and I was pleased with just the muffin top, so I think I have a winner!

  • 1 pineapple, peeled, cored and diced
  • 1/2 cup raw cashews
  • 2 cups whole wheat flour
  • tea baking soda
  • 1/2 tea baking powder
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1/4 cup turbinado sugar (plus more to sprinkle on top)
  • 1/2 cup agave nectar (plus more to lightly drizzle top)
  • 1 blueberry per muffin
pineapplecashewblueberrymuffins-burned!

pineapplecashewblueberrymuffins-burned!

  • Roast cashews in a pan until lightly browned and fragrant.
  • Mix flour, baking soda, powder, lemon zest and sugar.
  • Blend cashews and pineapple in food processor. I like it well-blended, but not until the cashew and pineapple pieces are unrecognizable.
  • Add to dry mixture with agave nectar, lightly folded in.
  • Fill lined muffin tin halfway and top with a blueberry, a drizzle of agave nectar and a few sprinkles of lemon zest.
  • 350 degrees, 15-20 minutes

Next time, I will try with a few more blueberries on top. They were absolutely delicious and a surprise last-minute decision.

Next time, I will not burn them either : )

Recipe adapted from The Happy Herbivore‘s Sunshine Muffins here.

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