Cashew Nut Butter Chocolate Chunk Muffins Recipes

WW TRIPLE CHOCOLATE CHUNK MUFFINS LOW FAT

Steps:

• Heat oven to 350, line 12 muffins with paper liners or spray muffin tin with non stick spray.
• In a food processor, mix all of the ingrredients together (except chips), blend until oats are ground and mixture is smooth,.
• Place mixture in bowl and gently stir in 1/2 of the chocolate chips, scooop mixture into prepared pans.
• Bake in oven 10 min, remove muffins and distribute the other half of the chips on top of each muffin.
• Return to oven, bake another 2-5 min or until a toothpick comes out clean.
• Cool before serving.

CASHEW NUT BUTTER CHOCOLATE CHUNK MUFFINS.

Steps:

• Preheat oven to gas 4/350F/180°C.
• Grease and line muffin tin.
• Chop chocolate into bite size pieces and set aside.
• Pour milk and vanilla extract into small jug, mix and set aside.
• 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.
• In a large mixing bowl cream butters. Add sugar and cream again until light and fluffy.
• Lightly beat egg in a small dish then beat into batter in two stages, until well combined.
• Re sift flour into batter and mix in three steps alternating with milk, and ending with flour. Batter should be smooth.
• Finally fold in your lovely chocolate chunks.
• Spoon into prepared muffin cups 3/4 full and bake for 20-22 minutes.
• This recipe makes 5 large or 6 regular sized muffins. If making large, extend baking time by 3-5 minutes.