December 17, 2014 By
Back when my husband Jack was growing up, buying (and eating) cashews was considered a very big treat in his family. The entire family loved cashews – especially Jack Sr. – my husband’s father!
But the problem was – anytime Jack’s parents bought a can of mixed nuts – Jack and his younger brothers and sisters used to raid the can of nuts in the cabinet – picking out all of the cashews to eat and leaving the other (lesser favorite) types of nuts behind. So my poor father-in-law rarely got to enjoy any cashews for himself!
After hearing this story, I have a feeling that my father-in-law would love these Cashew Cranberry Crunch Muffins that we’re sharing here today! This recipe was inspired by Silk Cashewmilk – a NEW and very delicious milk that is available in stores right now!
Silk Cashewmilk is creamier than skim milk, with fewer calories and 50% more calcium than dairy milk – and it’s mild, creamy taste is perfect over cereal, in recipes or straight from the carton! We used Silk Cashew milk in the batter of these delicious Cashew Cranberry Crunch Muffins – moist and lightly sweet cinnamon muffins, chockfull of chopped cashews and dried cranberries, with a crunchy cashew and cranberry streusel topping! (So good!)
Click here to learn more about Silk products, sign up for their eNewsletter, find recipes, and get an instant coupon so you can try Silk Cashewmilk yourself! And, follow Silk on Facebook (tell them what you think of their new Cashewmilk!) and visit their Pinterest board for more great ideas and recipes using Silk products!