* makes 12 standard size muffins
1 large egg
1/2 cup cashew butter or almond butter
2 tbsp maple syrup
1 1/4 cup whole milk
1 1/4 cup whole wheat flour (I use King Arthur white whole wheat flour)
2 tsp baking powder (make sure is it aluminium free)
1/2 tsp Celtic sea salt
1 recipe "frosting"
1/2 cup cream cheese
1/4 cup fruit preserves
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Preheat the oven to 350°F and grease the muffin pan cups with butter, or line with paper liners (I like using unbleached baking cups.)
In a bowl of a stand mixer (this is the one I own and love) mix together the egg, maple syrup, and nut butter until fully incorporated. Add the whole milk and beat for another minute. Add the whole wheat flour, celtic sea salt, and baking powder, stir until combine - be careful to not over-mix the batter.
Divide the batter, 3-4 tablespoons at a time, among the muffin cups (I find that a cookie scoop makes this task effortless.) Fill the muffin cup till just below the rim.
Bake the cupcake muffin batter for about 18 minutes, until the tops are golden brown, and a cake tester inserted into the middle comes out clean. Let the cupcake muffins cool in the muffin pan for 5 minutes. Turn the muffins over onto a wire cooling rack, and let cool.
In a large bowl whisk together the cream cheese and the fruit preserve until smooth.
Serve with frosting.
Keep the cupcake muffins in an airtight container on the counter for 1-2 days.
Freezer friendly: These cupcake muffins, freezes beautifully (don't put the icing on it you are going to freeze them. Line a 9x13 inch baking sheet with parchment paper (I like to use unbleached parchment paper.) Place the un-frosted cupcake muffins on the baking sheet lined with parchment paper. Freeze for 30 minutes. Transfer the frozen cupcake muffins to a labeled (content and date) freezer zipper bag. Freeze for up to 3 months.
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