Cashew Nut Butter Chocolate Chunk Muffins.

Loving the peanut butter/chocolate combination but fancy a change? These muffins definitely tempt the taste buds. (I have a tendency to prefer bitter sweet chocolate yet here, paired with the mild taste of Cashew a good quality milk/semi sweet chocolate approx 40% cocoa solids is recommended), enjoy! NB This recipe makes 6 reg sized muffins but can be doubled with equally successful results.

• Ready In: 35 mins
• Serves: 6
• Yields: 6 muffins

Ingredients

• 1⁄3 cup smooth cashew butter
• 1  tablespoon butter (melted)
• 1⁄2 cup caster sugar
• 1  large egg (lightly beaten)
• 1⁄4 cup milk
• 1⁄4 teaspoon vanilla extract
• 3⁄4 cup flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1⁄2 cup  milk chocolate pieces

Directions

1. Preheat oven to gas 4/350F/180°C.
2. Grease and line muffin tin.
3. Chop chocolate into bite size pieces and set aside.
4. Pour milk and vanilla extract into small jug, mix and set aside.
5. Using the spoon and not scoop method, measure out flour. In a medium bowl, sift flour, baking powder, baking soda and salt. Mix and set aside.
6. In a large mixing bowl cream butters. Add sugar and cream again until light and fluffy.
7. Lightly beat egg in a small dish then beat into batter in two stages, until well combined.
8. Re sift flour into batter and mix in three steps alternating with milk, and ending with flour. Batter should be smooth.
9. Finally fold in your lovely chocolate chunks.
10. Spoon into prepared muffin cups 3/4 full and bake for 20-22 minutes.
11. This recipe makes 5 large or 6 regular sized muffins. If making large, extend baking time by 3-5 minutes.