Are you looking for an easy dairy free recipe for kids? Look no more! Try this low fat pumpkin muffin recipe. I swapped the milk with the new Silk Creamy Cashew. The kids enjoyed every bit of it. Why did I make this swap? Because Silk Creamy Cashew has 33% less calories than skim milk. With winter knocking on the door and Christmas around the corner, my kids are asking more and more for sweet treats.
While I want to satisfy their sweet craving, I want to make sure they eat a healthier low fat treat. . This dairy free treat can be served as breakfast, dessert, an after school snack or just right out from the oven. Don’t you love eating those muffins hot? But first things first, let me introduce you to Silk Creamy Cashew
What is Silk Creamy Cashew?
The new Silk Creamy cashew is creamy and delicious. See for yourself (I see your mouth watering now). It is made from real cashews. Who doesn’t love cashews? My daughter can eat 20 cashews in a row! Most of all, it has has as much calcium as dairy milk. If you are concerned that your child does not get her daily calcium intake, you wont have to worry with Silk Creamy Cashew. Bonus point, you don’t get the calories associated with milk. As Silk Creamy cashew has only 60 calories per serving, 33% less calories than skim milk. Isn’t that the jackpot?
Where can you get it?
The new Silk Creamy cashew is now available to Canadians. You don’t have to cross the border to get it. It is available in your grocery stores. I got it at Sobeys. You can get it at Shoppers and many other stores. Now let’s see how my dairy free recipe turned out and how you can make it. Kids can help you make it.
Low Fat Pumpkin Muffins: A Dairy Free Recipe for Kids
This low fat pumpkin recipe was inspired from Silk Canada website. They have lots of great recipes. It was so hard to choose. I decided to go with pumpkin muffins because I had some leftover pumpkins from Halloween.
- 1 cup (250 ml) fresh pumpkin puree
- 1/2 cup (125 ml) Silk Creamy Cashew
- 1 tsp (5 ml) vanilla
- 1/4 cup (60 ml) applesauce
- 1 cup (250 ml) all-purpose flour
- 1/2 (125 ml) cup sugar
- 2 tsp (10 ml) baking powder
- 1 tsp (5 ml) cinnamon
- 1/4 tsp (1 ml) ground ginger
- 1/2 tsp (2 ml) nutmeg
- 1/2 tsp (2 ml) salt
- 1/4 cup of shredded coconuts
- 1/4 cup of Silk Creamy cashew
- 3 tbps of granulated sugar
- 1 tbsp of butter
- Preheat oven to 200°C (400°F).
- Grease mini muffin pan or line with mini muffin paper cups.
- Whisk together pumpkin, Silk, vanilla, applesauce
- In separate bowl, sift flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt.
- Slowly incorporate the sifted dry ingredients into the pumpkin mixture.
- Pour into greased or lined muffin pan. Bake for 10-12 minutes.
In a bowl, mix all the ingredients until the batter becomes creamy. Then just spread it on with a spoon, knife of spatula. Now you can eat those muffins right out of the oven with a cup of Silk Creamy Cashew, or your little one can decorate them like this.
Other recipe suggestions with Silk Creamy Cashew
I didn’t stop testing with the low fat pumpkin muffin recipe! I tried the silk creamy cashew in several recipes. I used it in my waffle recipe as well in my crepes ones. I used it in creamier recipes such as mashed potatoes. There are endless ways to use the Silk Creamy Cashew. It is great for your creamier recipes. Because it has an excellent source of Vitamin D, it will be perfect for winter. It’s free of dairy, soy, lactose, gluten, casein, egg and MS. No artificial flavours, colours or funny business.
Want to find even more delicious recipes? Visit the Silk Facebook page for more inspiration!
What recipe would you love to make with Silk Creamy Cashew? Tell us below!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.