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?
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
These are great served warm whilst the custard is still runny
Omg!! Can i have one now for breakfast please?? Mmmm i am salivating!! Great photography too ;) x
ReplyDeleteThey look amazing! Must try and hunt down some almond milk to make them.
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