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Cashew Muffins
Small muffins with cashews can be eaten with tea during a snack or served at a festive table - they will be appropriate in any situation. Nuts increase the caloric content of the dessert and the content of useful substances in it. For example, cashews are a source of potassium, magnesium, phosphorus, vitamins E and B1. Prepare with us a delicate biscuit with nuts according to a simple recipe.
How to cook Cashew Muffins
Step 1
Separate the whites from the yolks. Put the yolks aside for now, and pour the whites into a large container and beat with a mixer or blender until fluffy and stiff peaks form. Add sugar and beat again. Correctly beaten whites are white and have a stable structure - they do not spread.
Step 2
Add the yolks to the whites and mix gently from bottom to top.
Step 3
Take another deep bowl, pour milk into it, add soda. Beat with a whisk until bubbles appear.
Step 4
Add softened butter, cut into cubes, to the milk (this way it will dissolve faster) and mix until smooth.
Step 5
In a separate bowl, mix flour with baking powder and salt. Gradually pour half of the mixture into the bowl with beaten eggs and mix thoroughly.
Step 6
Pour the milk and butter mixture into the bowl with the dough, then add the remaining half of the flour. There should be no flour or butter lumps in the finished dough.
Step 7
Place the muffin tins on a baking sheet or in a baking dish and pour the batter into them - about halfway, maybe a little more.
Step 8
Bake the muffins in the oven for 25 minutes at 200°C. Check for readiness with a toothpick: if it comes out dry, the muffins are ready.
Cashew Muffins - FAQ About Ingredients, Baking Time and Storage
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