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Pumpkin Cherry Cashew Muffins

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The tastiest healthy muffins you'll ever have!

The recipe for these muffins started out as a recipe for blueberry banana muffins, but I'm not much on bananas or blueberries, so I altered it to something a little tastier. What I came up with is a smooth, crunchy sweet, and tart muffin that is good for you!

I lost my muffin photos :( so I borrowed one from ericajoy.

Ingredients

Many of these ingredients can be found at health food stores or bulk food stores, and you can get a lot of oat and wheat products for just a few dollars. A small bag will go a long way.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat bran

1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract

1 regular can pumpkin (like you would use for pies)
1 small bag cashews, chopped
2/3 small bag dried cherries

Utensils

If you only have the basics, here's what you can use:
- large mixing bowl
- small mixing bowl
- whisk
- spatula
- measuring cups and spoons
- muffin tray
- muffin cup liners
- can opener
- kitchen shears
- toothpicks

If you have a little more, it's handy to have:
- electric mixer
- trigger ice cream scoop

If you can, it would be great to have a:
- Magic Bullet Blender System
- Silicone muffin pan (vegetable oil)

Directions

Preheat your oven to 350 degrees F. Line your muffin pan with paper cups, or spray your silicone pan with vegetable oil.
Mix all the dry ingredients in a mixing bowl with the whisk.
In a separate bowl, or your Magic Bullet Blender System, mix the egg, buttermilk, vanilla, and vegetable oil.
Mix the wet ingredients with the dry.
Cut a small slit in the bag of cashews. Use the can of pumpkin to crush the cashews. Then fold the can of pumpkin into the mixture with a spatula.
Add the small bag of cashews and 1/2 cup of the dried cherries. I always add more. You can dice the cherries if you like.
Use a spoon or trigger ice cream scoop to fill your muffin cups.
Bake for 15-18 minutes, or until a toothpick comes out clean.

Where it all started

Create your own muffin recipe (in three easy steps)!

Using the bran recipe as a base, you can create your own recipes by mixing up (no pun intended) the flavors of the muffin.

1. Pick your thick filler

Besides the bran flavor of all the...bran, you can choose a thick fruit flavor to become your base.

shredded carrot
banana
pumpkin
applesauce

2. Pick your chewy addition

These muffins are great with something tangy and chewy. If you're not fond of dried cherries, or can't find them, try another dried fruit.

raisins
craisins
blueberries
cherries

3. Pick your crunchy addition

Crushed nuts give these muffins just the spark they need!

almonds, walnuts, cashews
crushed pretzels
cereal
macadamia nuts
yogurt covered raisins
sunflower seeds

Mix the muffin base in bulk

Since I make these muffins often, I make the dry mix in bulk. Multiply your measurements for however many batches you want to make and store. When you're ready to make muffins, just scoop out three full cups of the dry mix, and you're all set!

Store your muffin mix in air-tight containers

To ensure your dry mix doesn't go stale, store it in a plastic, air-tight container. I have a dozen cereal containers that feature a fully cut-out handle, large flip top, and small pull-out spout. They're great for all my dry goods and cereal. They look great in my cabinets and fit perfectly between shelves.