• muffin pan
• 2 bowls
• whisk

• ½ c plus 2 T non-dairy milk
• ¼ c orange juice
• 1 t orange zest
• 2 t ground flaxseeds
• 1/3 vegetable oil
• 1/3 c plus 1 T sugar
• 1/3 c brown sugar, packed
• 1/3 c smooth cashew butter
• 1 c plus 2 T flour
• ¾ t baking powder
• ½ t baking soda
• ½ t salt
• 1 t cardamom
• ¼ t cinnamon

Combine milk, orange juice, orange zest, and flaxseeds and beat until frothy. Add oil, both sugars, and cashew butter and beat another minute.

In another bowl, combine remaining ingredients.

Gradually add dry ingredients to wet and beat for about 2 minutes. Fill muffin cups about 2/3 full and bake for 22-24 minutes. Let cool for about 10 minutes and then enjoy warm.

I suspect it would also be good with other nut butters, like peanut butter or almond butter.

Adapted from the recipe for "Cashew butter cardamom cupcakes with rich cashew butter frosting" in Vegan Cupcakes Take Over the World (read my review).
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