A new supermarket opened in a town nearby, so I naturally went to check it out.
What I found in the ‘scoop and pay’ section were cashew nuts coated in cinnamon. Heaven.
Eager to cook with them, I whipped up a batch of muffins using the cinnamon cashews and they were equally delicious.
To achieve the cinnamon cashew taste, you could either roast your own cashews dusted in cinnamon, or stir through some raw or roasted cashews and cinnamon into the mixture.
1/2 cinnamon cashews
1/2 cup dates
Half cup honey
1 cup boiling water
2 cups self raising flour
2 teaspoons vanilla essence
2 teaspoon cinnamon
Preheat oven to 180 degrees Celcius and line a muffin tin with paper cases.
Blitz the cashews in a food processor until in small/medium pieces and set aside. Blitz the dates until chopped into small pieces. Put the chopped dates, honey, vanilla, cinnamon and butter in a bowl and pour over the boiling water.
Stir until the butter has melted and all ingredients are combined.
Add sifted flour and stir until combined, then add most of the chopped cashews and stir through mixture.
Spoon the mixture into the cases and sprinkle with remaining cashews and bake for about 20 minutes.
*Note, cinnamon cashews are available from my local supermarket, you can use plain cashews and extra cinnamon to achieve the desired taste.