Preheat the oven to 180 °C. Chop the cashews.
Blueberry cashew muffins
- 120 g raw cashews
- 260 g flour
- 160 g sugar
- 2 tsp baking powder
- A pinch of salt
- 2 eggs
- 6 cl Borges light extra-virgin olive oil
- 14 cl whole milk
- 200 g blueberries
Step by step
In a bowl, combine the sifted flour with the sugar, baking powder and salt.
In a separate bowl, beat the eggs and add the light extra-virgin olive oil and the milk.
Mix the dry and wet ingredients together until fully blended. Add the blueberries and chopped cashews and mix again, folding gently so as not to crush the berries.
Divide the mixture into 12 muffin cups, greased with light extra-virgin olive oil. Bake for 20 to 25 minutes and then transfer the muffins to a wire rack to cool.