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Cranberry Cashew & Almond Milk Muffins


  • Author: Living the Gourmet
  • Total Time: 35 minutes

Ingredients

Scale

For the Muffins:

  • 2 cups sifted four
  • 1/2 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs
  • 1 cup Blue Diamond Almond Cashew Milk
  • 4 tbs. butter – softened
  • 1/2 cup dried cranberries – chopped

Brown Sugar Topping:

  • 1/4 cup brown sugar
  • /14 cup flour – sifted
  • 2 tbs. butter – softened
  • 1 tsp. cinnamon

Instructions

  1. Combine all of the topping ingredients in a small bowl and mix until crumbly.
  2. Preheat Oven 350 degrees F.
  3. Sift together flour, sugar, baking powder and salt
  4. Mix together the eggs, Blue Diamond Almond Cashew Milk, cranberries and butter.
  5. Add the wet ingredients to the dry ingredients and stir. Fill cupcake liners or well-greased muffin tins 3/4 of the way with the batter.
  6. Top each muffin with the brown sugar topping.
  7. Bake 25 – 30 minutes or until toothpick test comes out clean.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
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