Almond croissant muffins
- Total time
- 35 min
- servings
- 6 servings
- Dish type
- Other
Prep
15 min
Cook
20 min
Total time
35 min
Ingredients
Ingredients
- 2 c. à soupe flaxseed
- 4 c. à soupe water
- 100 ml maple syrup
- 80 g almond butter
- 1 c. à café almond extract
- 100 g soy yoghurt
- 50 ml plant milk
- 180 g self-raising flour
- 0,25 c. à café salt
- 50 g ground almonds
- 1 c. à soupe Linwoods Sprouted Flax
- 30 g maple syrup
- 0,5 c. à café almond extract
- 30 ml plant milk
- flaked almonds
- icing sugar for dusting
Method
- 1
Preheat the oven to 180°C fan and line a muffin tin with 6 cases. In a small bowl, mix the flaxseed with water and leave to thicken for 5 minutes.
- 2
In a large bowl, whisk together the thickened flax mix, maple syrup, almond butter, almond extract, soy yogurt, and plant milk. Add the self-raising flour and salt, and gently fold until just combined – avoid overmixing.
- 3
In a separate bowl, mix together all the almond filling ingredients until a thick paste forms. Spoon half of the muffin batter into the cases, add a dollop of almond filling to each, then top with the remaining batter. Sprinkle with flaked almonds and bake for 20 minutes, or until golden and a skewer comes out clean.
- 4
Allow to cool slightly, then dust with icing sugar before serving.
Nutrition
- calories
- 360 calories
- fatContent
- 16 grams fat
- fiberContent
- 4 grams fiber
- sugarContent
- 21 grams sugar
- sodiumContent
- 0.23 milligram of sodium
- proteinContent
- 10 grams protein
- carbohydrateContent
- 44 grams carbohydrates
- saturatedFatContent
- 1.4 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
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