![]() While you are baking the Cinnamon Raisin Cupcakes, you want to soak your cashews in hot water so they will be ready for blending. The frosting takes these muffins into healthy cupcake territory. Once they bake they get a sweet and slightly crunchy crust, a soft center, and make the entire house smell like cinnamon. ![]() The muffin batter gets swirled with maple syrup, sweet cinnamon, and plump raisins for a cinnamon roll-esque flavor. The base of these cupcakes is a whole-grain, naturally sweetened, gluten-free, dairy-free, super duper delicious, moist and flavorful muffin. Preferably one that is packed with cinnamon raisin flavor and smothered in creamy frosting. These muffins were my childhood, but nowadays I am ready to switch these cupcakes in disguise out for a healthier option. ![]() That taste amazing, but leave you with a belly ache and in need of a nap. You know the drill – the larger than life muffins that come from the biggest box store. They taste like a cupcake but treat your body like a muffin – a muffin that is actually GOOD for you! These Cinnamon Raisin Cupcakes are muffins in disguise as cupcakes. These might taste like cupcakes, but they are healthy enough to eat for breakfast! Cinnamon Raisin Cupcakes with Cashew Cream Cheese Frosting is a recipe that tastes like a cinnamon roll in muffin form.
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