The Crazy Kitchen: Raspberry & Almond Custard Breakfast Muffins

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Monday, 2 July 2012

Raspberry & Almond Custard Breakfast Muffins

A couple of weeks ago Foodies 100 were looking for bloggers to take part in a recipe competition with Blue Diamond Almonds and sent a carton of Almond Breeze almond milk to help us on our way. The challenge is to come up with a breakfast recipe using the milk.
Almond Breeze is a great alternative to dairy milk as it has less than half the calories of skimmed milk and is a good source of calcium and vitamins, therefore, when you eat a custard filled muffin made with Almond Breeze for your breakfast you know it's going to be good for you....right?


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Makes 12 Muffins

For the Custard (make in advance & allow to cool)
100ml Almond Breeze milk (unsweetened)
tsp vanilla Extract
1 Egg yolk
20g Golden Caster Sugar
1 tbsp Cornflour
  • Bring the almond milk to the boil & remove from heat
  • Whisk the vanilla, eggs, sugar & cornflour together
  • Whisk in the almond milk & return to the heat, stirring constantly until thickened
  • Pour into a bowl, cover and allow to cool fully

Muffins
150g Golden Caster Sugar
3 Eggs
1 tsp Vanilla extract
75ml Almond Breeze milk (unsweetened)
150ml Sunflower oil
200g Self Raising flour
100g Ground Almonds
1 tsp Baking Powder
150g Frozen Raspberries
Cooled custard
handful Flaked almonds 

  • Beat the sugar, eggs, vanilla, milk and oil together
  • Fold in the flour, ground almonds and baking powder until just mixed together
  • Reserve 12 whole raspberries and crumble the rest into the muffin mix (if you don't have frozen raspberries then cut them into quarters)
  • Line a muffin pan with cases
  • Fill each muffin case half full with mix
  • Place a teaspoonful of custard into the centre of each muffin case
  • Place a raspberry on top of the custard 
  • Divide the rest of the mix between the cases, making sure that the custard and raspberry are covered completely
  • Scatter over some flaked almonds
  • Bake in a 180 degree (C) oven for approx 20 minutes
  • Remove from tin and place onto a wire rack to cool

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These are great served warm whilst the custard is still runny

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2 comments:

  1. Omg!! Can i have one now for breakfast please?? Mmmm i am salivating!! Great photography too ;) x

    ReplyDelete
  2. They look amazing! Must try and hunt down some almond milk to make them.

    ReplyDelete

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