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Ashleigh Butler

Chocolate and cherry Christmas muffins with cashew cream

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Ingredients Method

Ingredients
  

  • 1/3 cup olive oil
  • 1/2 cup maple syrup
  • 1/2 cup full fat Greek yoghurt
  • 1/4 cup milk-dairy, almond, coconut or oat
  • 2 eggs whisked
  • 1 tsp vanilla extract
  • 1 1/2 cups plain or spelt flour
  • 1/2 cup desiccated coconut- plus extra for garnish
  • 1/4 cup cocoa or cacao powder
  • 1 1/2 cups cherries- halved and pitted 
Cashew and coconut cream
  • 3/4 cup raw cashews soaked in a bowl of water for 2 hours at least. 
  • 1/3 cup coconut cream
  • 1/8 cup maple syrup
  • 1/4 tsp vanilla extract extract

Method
 

  1. Preheat the oven to 180 degrees delicious.
  2. In a large bowl combine olive oil, maple syrup, yoghurt, milk, whisked eggs and vanilla and stir well to combine. 
  3. Add the flour, coconut and cacao or cocoa. And fold through gently. 
  4. Next, fold through the cherries- leaving 6 to garnish the muffins. 
  5. Grease or line a 12 cup muffin tray and spoon in the mixture to make 12 even sized muffins.
  6. Bake for 15 minutes or until a skewer comes out clean. 
  7. To make the cashew cream, drain and rinse  the soaked cashews and blend with maple, coconut and vanilla until really smooth.
  8. Once the muffins have cooled, spread a spoonful of icing on the top of each muffins and top with half a cherry and a little sprinkle of coconut as pictured.
  9. Pop the muffins in the fridge to allow the icing to set if you are living in a warm climate. Otherwise store in a sealed container for up to 3 or 4 days.