Here's the story:
A couple months ago, Eugene read a story in the news about a new Harvard study that showed that people who eat a handful of nuts a day live longer than those who don't. The report said that for the benefits to work, one has to eat a serving of nuts at least 7 times a week.
Anytime one of us wants a snack or just happens to eat something with nuts, we'll say "Eating nuts--going to live forever!" Or "I ate more nuts than you today; you better catch up so you don't die."
(He loves nuts, so he's a fan of this game.)
With this (admittedly flawed) theory in mind, I created these delicious muffins so that we can all live forever in delicious style!
I love to make these in giant muffin pan (that holds 6 instead of the usual 12) for a fabulous oversized muffin (for maximum live-forever-properties, you see), but you can also make it in a regular muffin tin or even a loaf pan.
Enjoy these muffins. I'll see you in a 100 years!
P.S. Did you hear about my 3-day culinary retreat in June? Click to learn how you can join me for this all-inclusive weekend of amazing meals, cooking demos and workshops, yoga, shopping, massage, and more! All dietary restrictions welcome. Rates start at just $585 per person. Click for details.
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Giant Flourless Chocolate Cashew Muffins
Makes 6 giant muffins (or 12 regular muffins)
1 1/2 cups smooth cashew butter (substitute almond, pecan or other nut butter, but make sure it's a very smoothly ground butter--nothing course or crunchy), slightly warmed until easily stir-able
5 large eggs
2/3 cup maple syrup (substitute honey; do not use agave)
2/3 cup unsweetened cocoa powder, sifted
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda
Preheat oven 350 degrees. Grease an extra-large muffin tin (or use a regular muffin tin).
Beat together cashew butter and eggs with an electric mixer until smooth and fluffy (about 5 minutes). Beat in maple syrup, cocoa powder, vanilla, salt, and baking soda. Mixture will be smooth, thick, and glossy (like a brownie batter).
Divide batter into prepared muffin tin. Bake 15-20 minutes, or until puffed up and cracked on top. A tester inserted into the center should come out clean. Remove from oven and let cool in pan about 5 minutes, then transfer to a cooling rack.