Giant Flourless Chocolate Cashew Muffins Recipes

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GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS



Giant Flourless Chocolate Cashew Muffins image

I love to make these in a giant muffin pan (that holds six, instead of the usual 12) for a fabulous oversized muffin, but you can also make them in a regular muffin tin or even a loaf pan.

Provided by Alejandra Ramos

Categories     main-dish

Time 40m

Yield Makes 6 giant muffins (or 12 regular muffins)

Number Of Ingredients 8

Nonstick cooking spray
1 1/2 cups smooth cashew butter, slightly warmed
5 large eggs
2/3 cup maple syrup or honey
2/3 cup unsweetened cocoa powder, sifted
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
  • Microwave the cashew butter in 30-second increments until it is slightly warm and easy to stir.
  • Beat together the cashew butter and eggs with an electric mixer fitted with the paddle attachment until smooth and fluffy, about 5 minutes. Beat in the maple syrup, cocoa powder, vanilla, baking soda and salt until the mixture is smooth, thick and glossy (like a brownie batter).
  • Pour the batter into the prepared muffin tin and bake until the muffins puff up, the tops are cracked and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.

SAVORY BACON, CHEDDAR AND SCALLION MUFFINS



Savory Bacon, Cheddar and Scallion Muffins image

Provided by Alejandra Ramos

Categories     main-dish

Time 55m

Yield 6 to 12 muffins

Number Of Ingredients 13

1 tablespoon unsalted butter, plus more at room temperature for the muffin pan
4 slices thick-cut bacon, chopped
2 bunches scallions, sliced (about 1 1/2 cups)
1 large egg
1/2 cup low-sodium chicken broth
1/2 cup whole milk
1/4 cup extra-virgin olive oil
1/4 cup granulated sugar
1 teaspoon ground mustard powder or 1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups freshly grated Cheddar (if you can find a beer Cheddar, use that!)

Steps:

  • Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter.
  • Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
  • Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside.
  • Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined.
  • Fold in the cheese, cooked scallions and cooked bacon.
  • Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan.
  • Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving.

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